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Vegetable Spring Rolls (Egg Rolls)

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8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned

1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)

2 medium carrots, julienned

8-ounce can bamboo shoots, drained and julienned

cooking oil

2 cloves garlic, finely minced

2 teaspoons grated fresh ginger

1 stalk green onion, finely chopped

2 handfuls of fresh bean sprouts

1 tablespoon low sodium soy sauce

1 teaspoon dark sesame oil

1 tablespoon cornstarch

50 spring roll wrappers, defrosted

cooking oil, for frying

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