Ingredients:

-1 tablespoon sesame oil
-2 cups shredded cabbage
-1 cup shredded carrots
-1 cup bean sprouts
-1 cup coarsely chopped shiitake mushrooms
-1 tablespoon grated fresh ginger
-1 head baby bok choy, coarsely chopped
-1 (8-oz.) can sliced water chestnuts, drained and slivered
-2 tablespoons soy sauce
-2 teaspoons Hot Chili Sauce
-12 Azumaya Large Square Egg Roll Wrappers
-oil for frying
-sweet and sour sauce (optional)

1. Heat sesame oil over high heat in a large wok or skillet
2. Add the next seven ingredients and stir-fry until crisp-tender, about 5 minutes
3. Remove from heat and stir in soy sauce and chili sauce
4. Place equal amounts of filling diagonally in the center of each wrapper
5. Brush the edges with water and fold the bottom corner up over the filling
6. Fold in the sides like an envelope
7. Roll up and place flap side down on a tray until ready to cook
8. Fry in very hot oil for about 5 minutes or until golden brown, then drain well on paper towels
9. Serve with additional chili sauce or sweet and sour sauce