Vegetable Spring Rolls


2 tablespoons vegetable oil
1 tablespoon fresh ginger, chopped
2 cloves garlic, crushed
2 medium onions or 250 g, sliced
2 sticks celery, small size, peeled and finely shredded
2 medium carrots or 300 g, finely shredded
2 medium baby zucchini or 200 g, finely shredded
2 medium green bell peppers or 300 g, finely shredded
2½ cups white cabbage or 250 g, finely shredded
2 cubes Vegetable Bouillon, crumbled
¼ teaspoon white ground pepper
½ teaspoon sesame seed oil, (optional)
18 sheets spring roll pastry, large size
2 cups oil for deep frying

Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant then add onion and stir over medium heat for 2 minutes.
Add celery, carrot, zucchini, green bell pepper and cabbage. Stir for few minutes or until vegetables are almost tender then add Vegetable Bouillon cubes, white pepper and sesame oil. Stir to combine well. Remove from heat and place the mixture on a plate until it cools into a room temperature.
Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.
Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.