Vegetable Spring Rolls (Egg Rolls)

INGREDIENTS

• 8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
• 1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
• 2 medium carrots, julienned
• 8-ounce can bamboo shoots, drained and julienned
• cooking oil
• 2 cloves garlic, finely minced
• 2 teaspoons grated fresh ginger
• 1 stalk green onion, finely chopped
• 2 handfuls of fresh bean sprouts
• 1 tablespoon low sodium soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon cornstarch
• 50 spring roll wrappers, defrosted
• cooking oil, for frying