1 1/2 tablespoons Peanut Oil
2 tablespoons Hoisin Sauce
2 teaspoons Chile Sauce
1 tablespoon Soy Sauce
1 teaspoon Water
2 teaspoons Cornstarch
Salt and Fresh Ground Black Pepper to taste
Flour Paste Mixture
1 tablespoon Flour
1 tablespoon Water
Heat peanut oil in a hot wok pan.
Stir fry cabbage, bamboo shoots, carrots and mushrooms and garlic for 2 minutes. Remove from wok.
In a small bowl, combine Hoisin sauce, chile garlic sauce, soy sauce, water and cornstarch. Combine until smooth.
Place mixture in a small saucepan and bring to a boil.
Remove from the heat and thoroughly combine with the vegetables.
To wrap the egg rolls, place the egg roll skin on work surface with one corner facing towards you.
Spoon 3 tablespoons of filling into center of egg roll wrapper. Moisten edges with flour paste mixture and form egg roll by folding lower third over the filling. Fold in the two sides and continue to wrap the filling.
Egg rolls should be about 4 inches long.
Place on a baking sheet coated with nonstick spray.
Repeat with remaining wrappers and filling.
Lightly spray tops of egg rolls with nonstick spray.
Bake at 425° F for 10-15 minutes or until lightly browned.