Vegetable Egg Rolls

1” slice ginger

2 green onions, sliced thin

5 shiitake mushrooms, sliced thin

½ head green cabbage, sliced thin

2 carrots, minced or shredded

1 stalk celery, minced

Handful chopped cilantro leaves

1 TBSP canola oil, plus more for cooking egg rolls

1 TBSP sesame oil

1 TBSP mirin

White pepper

Salt

8 egg roll wrappers

Heat a saute pan on medium high heat, add sesame oil and 1 TBSP canola oil. Add whole ginger piece, green onions and mushrooms. Cook down 5 minutes and add cabbage, carrots and celery. Salt and cover, cook 15 minutes on low. Pour in mirin and stir, add white pepper. Remove from heat and let cool.. Lay egg roll wrapper on a clean surface so that it is oriented as a diamond. Rub a little water on the edges of the wrapper then place a couple of tablespoons of mixture in the wrapper, slightly off center. Fold edge that is closest to you up over the filling. Gently squeeze tight then tuck in sides and roll onto itself. Repeat with remaining filling. Heat a pan to medium high heat and add canola oil to heavily coat the bottom. When its hot enough to sizzle when the egg rolls goes in the pan, place the egg rolls in. Cook on all sides, turning with tongs every couple of minutes as they turn golden brown. Serve hot with a sweet chili sauce.