vegetable egg rolls

I love some Chinese food. Unfortunately, most of it has some type of meat in it. So I just left meat out and made vegetable egg rolls. Super delish! And I think they came out pretty freakin good for my first time ever making an egg roll!

Ingredients:

8 egg roll skins

1 egg, slightly beaten

broccoli florets, chopped

1 green bell pepper, chopped

1 medium onion, thinly sliced

1 medium carrot, shredded

1 tablespoon vegetable oil

shredded cheese (optional)

In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook carrots, broccoli, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat. Cool to room temperature. You can either use a skillet and oil or a deep fryer for the egg roll skins. I used a skillet and oil. Heat the oil to 350 degress F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Brush edges with beaten egg. Spoon 1/2 cupvegetable filling slightly below center of egg roll skin (add cheese too if you are using it); fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg and gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling. Bake on 350 for about 15-20 minutes, or until golden brown. Serve immediately!