8 egg roll wrappers
2 carrots, peeled
1 cup salted peanuts
1/ 2 medium zucchini
1/4 head of cabbage, chopped
3 or 4 shavings of peeled ginger root (about 1” x 4 “)
1 Tablespoon soy sauce + 1 Tablespoon hoisin sauce
2-3 Tablespoons oil for frying
Chop carrots, peanuts, zucchini, cabbage,and ginger root in a food processor. Place in a bowl and add soy sauce. Grab a dinner plate and one of the egg roll wrappers. Place the wrapper on the plate so that it looks like a diamond rather than a square. Add a couple of spoonfuls of the mixture to the center; then spread it across in a cylinder shape. Lift up the pointed end that is away from you and place it tightly over the cylinder, wrapping toward you. When the mixture is covered, bring up the edges and continue to roll. You can seal the edge with a little water on your finger and roll it in your palm until the egg roll is round. Fry eggrolls in a skillet until they are the golden brown.
Use a duck sauce or spring roll sauce for dipping, if desired.