Veg Spring Rolls

1pack eggroll/spring roll wrappers
1 (80z) bag shredded cabbage
1 onion diced
1/2 cup diced or shredded carrots
1/2 cup diced mushrooms
2 tablespoons veg oil
1 teaspoon sesame oil
1 tablespoon minced ginger
1 tablespoon crushed garlic
1/4th cup soy sauce
2-3 tablespoons water(if needed)
black pepper

how2:
In a skillet add oil, followed by the onions, bell peppers, and carrots. cook for about 15mins until they are soft on med-low heat.
To this add the mushrooms saute again for addition 5mins.
Add the cabbage. cook on low you may cover it if you would like to increase the cooking process, cook until you see the cabbage begin to cook down.
In a bowl mix soy sauce,garlic ginger,water,black pepper, and sesame oil.
Pour the sauce mixture over the vegetables mix well and continue cooking for an additional 15mins until the cabbage is slightly soft but still has a little crunch in it.
Place the filling on a large plate to cool.

To Wrap:
take a clean cutting board i place a damp towel under it so it stays in place.
Take one wrapper, have it face you like a diamond shape.
Place about 1 1/2 tablespoons of filling into the corner.
fold the corner over and under the filling.
roll slightly whiling keeping a firm grip.
fold the 2 edges inwards, proceed to fold tightly.
once you get to the end you may seal it with egg wash or a mixture of flour and water?(makes a sticky paste)
Continue to roll until you are done.
Freeze the rolls for a few hours or up to over night.
Cooking the rolls:
heat up a huge pot of oil.
once the oil is hot add a few at a time cook until golden brown.
drain on paper towel
serve hot.
ENJOY!