Vegetable Egg Rolls with Lime Ginger Dipping Sauce

To make the Egg Rolls:

Step 1: Heat 1 tablespoon oil in a large (12-inch) skillet until it starts to shimmer and wisps of smoke are just visible. Add coleslaw mix and saute, seasoning lightly with salt, until just wilted, 1 - 2 minutes. Pour mixture into a medium bowl. Stir in scallions and peanut butter until evenly distributed.

Step 2: Place an egg roll wrapper on a work surface. Place 2 tablespoons filling just below center, forming it into a log. Fold both sides or wrapper over filling, then fold bottom of wrapper over filling and roll it up as tightly as you can. Moisten the wrapper end with wet fingertips and press it against the roll to seal. Repeat with remaining wrappers and filling.

Step 3: If not serving immediately, heat oil in a Dutch oven or small pot to 300-degrees F. Cook egg rolls 6 at a time, turning once, until crisp but still blond, about 2 minutes. Drain on paper towels, cool, and store in a zipper-lock bag. Reserve oil.

Step 4: (NOTE: Frying the egg rolls a first time enables you to complete most of the preparation a couple of days ahead, if you prefer. Otherwise, proceed as indicated, below in the "To Finish Egg Rolls" section. Also, refer to Note, below.)

To make Sauce:

Step 5: Up to 2 hours before serving, mix ingredients with 1 tablespoon water. Transfer to a small serving bowl.

To finish Egg Rolls:

Step 6: Twenty minutes before serving, heat oven to 200-degrees F. Heat oil in a Dutch oven or small pot to 375-degrees F.

Step 7: Cook egg rolls 6 at a time, turning once, until crisp and golden brown, about 2 minutes if rolls have already been fried once, or about 5 minutes if not. Drain on a rack set over a baking sheet and keep fried egg rolls warm in oven while you cook remaining batches (or until ready to serve.)

Step 8: Halve each roll on a diagonal and dip each cut end in cilantro. Stand cut side up on a serving tray and serve with dipping sauce.

Step 9: Makes 16 egg rolls (32 hors D' Oeuvres).

NOTE: The egg rolls can be fried once, cooled, and stored in a zipper-lock bag in the refrigerator for up to 3 days ahead. Then fry them again just before serving. The cooked egg rolls can also be held for up to 20ish minutes in a 200-degrees oven.