Eggrolls

Shred/chop vegetables. Heat 3-4 Tb oil in a wok. Add vegetables. Add a generous splash of rice wine. Stir. Add generous amounts of onion powder and garlic powder. Add soy sauce. Add more rice wine if needed. Stir fry until cooked. The vegetables should no longer be crunchy but not overly soft, either. Add salt, to taste. Remove from wok. The key is to make a moist, not wet, filling. The rice wine keeps it moist and adds a little something. The soy sauce, onion powder and garlic powder are for flavor. Add them to your taste. Keep in mind that mushrooms add a lot of liquid when stir fried. Ideas for meat include everything; beef, pork, chicken, shrimp, etc. Fill eggroll wrappers with mixture and wrap. Heat oil in a pan. The oil should be high enough to cover 1/2 of an eggroll. Deep fry eggrolls in oil. Drain on paper towels and serve.