Total Calories: 1,391
Yield: 8 Egg Rolls
Heat olive oil in a medium skillet over high heat. Add garlic and sauté until lightly colored about 1 minute. Add bamboo shoots, mushrooms, onions, celery, and cabbage and stir-fry for 2 minutes. Add bean sauce, fish sauce, soy sauce and Thai seasoning and stir for 3 minutes. Remove from heat.
Line a large strainer with 4 folded paper towels. Transfer vegetable mixture to strainer and let stand in the sink or over a bowl until cooled; excess liquid will drain off.
Combine water and cornstarch in a small saucepan over low heat and cook, stirring constantly, until thick and clear, about 1 to 2 minutes. Set aside.
Place 1/8 of the stuffing mixture in a strip diagonally across an egg-roll skin, just off center; leave a 2 inch margin at each end. Fold up smaller half of skin to cover stuffing. Fold in left side and right sides to cover ends of stuffing. Spread larger half of egg-roll skin with cornstarch “glue”, then continue rolling to completely enclose filling; press to seal. Repeat with remaining filling and skins.
Heat vegetable oil in a large saucepan to 350 F. Deep-fry egg rolls in batches until browned on all sides, about 3 to 4 minutes. Remove and drain on paper towels. Serve hot with dipping sauce.
To make sauce, combine all ingredients except peanuts in a small saucepan and bring to boil over high heat. Reduce heat to low and simmer 4 minutes. Remove from heat and let cool. Stir in peanuts. Turn into individual bowls.
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