Home-Style Vegetarian Egg Rolls

Ingredients

• 1 lb egg-roll wrappers (16 to 18 sheets)
• 12 oz Chinese barbecue-style seitan, cut into strips
• 8 oz king oyster mushrooms, diced
• 5 oz water chestnuts, cut into strips
• 5 oz bamboo shoots, cut into strips
• 1 oz dried black mushrooms, soaked and cut into strips
• 3 green onions, cut into 2-inch lengths
• 2 Tbsp neutral oil
• 2 tsp salt, divided
• 2 Tbsp dark soy sauce
• 1 tsp sugar, divided
• 2 tsp five-spice powder
• 2 Tbsp cornstarch
• 8 oz bok choy, cut into strips
• 8 oz bean sprouts
• 4 oz snow peas, cut into thin strips
• 1 tsp ground white pepper
• 1 egg, beaten
• 3 cups neutral oil, for frying
• 1/2 cup sweet-and-sour sauce
• 1/4 cup hot mustard sauce

Directions

1. Heat 2 tablespoons oil in a wok. Add 1 teaspoon salt, barbecue seitan, king oyster mushrooms, black mushrooms, water chestnuts, and bamboo shoots. Stir-fry 1 minute; add dark soy sauce, 1 teaspoon sugar, five-spice, green onions, and cornstarch. Cook 3 to 4 minutes, then cool.
2. Blanch bok choy, bean sprouts, and snow peas in boiling water 2 minutes. Drain well, season with remaining salt, sugar, and white pepper, and squeeze out excess water. Combine with cooled filling.
3. Place about 5 tablespoons filling near the center of each wrapper. Fold and roll tightly, sealing the final corner with beaten egg. Fry at 325°F until golden; drain and serve with sauces.