Veg. Egg Rolls & Cashew Chicken

I got the idea for these recipes from a book called Quick & Easy Thai Cuisine Lemon Grass Cookbook. Both the recipes have been changed slightly to suit my tastes. The Cashew Chicken, by the way, is the best I've ever made at home!

For egg rolls:

Ingredients:

• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 8 ounce bag shredded red cabbage
• 10 ounce bag matchstick carrots
• handful of mushrooms, chopped
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/8 teaspoon white pepper
• 1 tablespoon soy sauce
• 1 egg yolk, beaten, to seal wrappers
• 1 pkg. egg roll wrappers
• about 3 cups oil for deep frying
  

Method:

Heat oil in frying pan. Add all vegetables and seasonings and cook until vegetables are wilted, but still slightly crisp. Cool and drain of remaining liquid.

Place approximately 2 tablespoons of filling in each wrapper, fold lower portion of wrapper, fold in sides and roll. Brush upper portion with some egg, and finish rolling. Continue until filling is gone.

Deep fry in hot oil until golden brown. Drain.

For Cashew Chicken:

Ingredients:

• 2 tablespoons vegetable oil
• about 1 pound chicken, sliced
  
• 2 tablespoons fish sauce
• 4 tablespoons oyster sauce
• 3 tablespoons sugar
• 1/8 teaspoon white pepper
  
• 3/4 - 1 cup roasted whole cashews
• 2 spring onions, sliced
• 1/2 sliced red bell pepper

Method:

Heat oil and add garlic, chicken, and all sauce ingredients. Turn heat to high and reduce sauce until a glaze forms. Add red bell pepper until it starts to soften. Mix in roasted cashews and garnish with spring onions.