Try these when you want a healthy and delicious snack.

Egg Rolls

1 pkg egg roll wrappers (with eggs or eggless)
1 Tbs cornstarch + 2 Tbs water (mix together)
1/4 cup shredded onion
1/2 cup shredded cabbage
1/4 cup shredded carrot
1/4 cup shredded celery
1/4 cup mung bean sprouts
1/4 cup finely chopped ham, soy ham, Seitan, or Tofu (optional)
1 Tbs oil
1/2 tsp sugar

In large pan or wok, heat oil to medium.
Sauté onion until it begins to soften.
Add sugar, and stir to coat.
Add other vegetables, and sauté until they are crisp-tender.
Add ham, Seitan or Tofu and cook briefly.
Let cool.
Put 1 wrapper in front of you, with a point towards you.
Put 3 Tbs of the filling in a line across the wrapper, below the middle, left to right.
Take the end pointing towards you, and fold it over the filling.
Fold the side flaps over, pointing towards each other.
Roll wrapper away from you, enclosing the filling.
Put some cornstarch paste on the inside of the final (top) flap.
Seal the roll shut.
Let stand 5 minutes.
Fry rolls in oil until golden brown (preferred method).
Or, brown quickly in a little oil, then bake until crispy.
Or, brush with oil and bake until golden.

Serve with hot mustard, sweet and sour sauce, or sauce of your choice.

NOTE:
Use any combination of vegetables you like.