EGG ROLLS

2 tablespoons grapeseed oil
½ cup shredded carrot
½ cup sliced celery
½ cup sliced napa cabbage
½ cup bean sprouts
¼ cup sliced green onion
4 dried shiitakes, rehydrated in warm water and then sliced
Cilantro sprigs
1 ½ teaspoons mirin
1 tablespoon soy
2 teaspoons cornstarch mixed with 2 tablespoons water
½ teaspoon sesame oil
2 ounces rice noodles, cooked
Egg roll wrappers
Oil for frying

Heat a sauté pan over medium heat and add the oil. Add the carrot, celery, cabbage and green onion. Gently sauté until the vegetables are soft.

Add the remaining ingredients except for the rice noodles and the wrappers and cook until thickened.

Fill the wrappers with some rice noodles and the vegetables, brush egg wash on the edges and roll up just like a burrito.

Heat the oil until it reaches 365°. Fry the egg rolls until golden brown and crisp and drain on pepper towels. Serve with the dipping sauce.

Mustard Dipping Sauce

2 tablespoons Dijon mustard
2 tablespoons sesame oil
1 tablespoon mirin

Combine all ingredients and serve with the egg rolls.