Phoenix Egg Rolls

Ingredients

• (about 7 oz) carrots

  finely julienned
  4 cups
• (about 6 oz) baked or pressed bean curd slivers
  ¾ cup
• dried shiitake mushrooms

  soaked, squeezed dry and slivered
  2 unit
• scallions

  including green and white parts, trimmed and thinly sliced
  4 unit
• fresh coriander leaves
  ½ cup
• soy sauce
  2 tbsp
• Chinese rice wine
  1 tbsp
• cornstarch plus 2 tbs. corn-starch mixed with water
  1 tsp
• sesame oil
  ¼ tsp
• vegetable oil

  plus vegetable oil for deep-frying
  2 tbsp
• minced fresh ginger
  2 tsp
• garlic

  minced
  1 clove
• egg roll wrappers (7x7-inch square) or bean curd skins
  8 unit