Mini Vegetable & Herb Rolls

2 T peanut oil plus extra for deep fat frying
6 T carrot chunks
6 T Chinese Cabbage
2 stalks celery chopped
2 oz mushrooms sliced
1 clove garlic crushed
1 T celery leaves chopped fine
1 T chives snipped
1 T parsley chopped
5 inch spring-roll wrappers
1 egg lightly beaten

Process carrots, cabbage, celery, mushrooms and garlic to fine chop. Two or three minutes over a medium heat until just softened.

Stir in celery leaves, chives, and parsley and set aside to cool.

Heat 2 T of peanut oil in a wok and stir fry the processed vegetables for

Moisten the spring-roll wrappers and place on a board and spoon a little of the filling onto each. Brush the edges of the wrappers with egg and roll up from one edge to the opposite one, tucking in the sides and pressing the edges together to seal.

Heat the peanut oil to 350* F for deep-frying and fry the rolls in batches for about three minutes until golden brown. Drain on a paper towel and serve hot with a dipping sauce such as sweet and sour.