MIXED VEGETABLE EGG ROLLS

1 tablespoon sesame seeds
2 to 3 teaspoons dark sesame oil
2 green onions and tops, sliced
1 tablespoon minced ginger root
2 cloves garlic, minced
2 cups shredded spinach
1/2 cup chopped water chestnuts
1/2 cup shredded carrot
1/2 cup sliced small mushrooms
1 can (15 1/2 ounces) black beans, rinsed and drained
1 to 1 1/2 teaspoons reduced-sodium tamari or
reduced-sodium soy sauce
Salt and pepper, to taste
2 egg whites
1 cup alfalfa sprouts

12 egg roll wrappers
Peanut or vegetable oil

Saute sesame seeds in sesame oil in large skillet until beginning to brown, 1 to 2 minutes. Add green onions, gingerroot and garlic. Sauté until onions are tender, 1 to 2 minutes. Add spinach, water chestnuts, carrot and mushrooms. Cook, covered, over medium heat until spinach and mushrooms are wilted. Stir in beans and tamari or soy sauce. Season to taste with salt and pepper. Cool 5 to 10 minutes. Stir in egg whites and alfalfa sprouts.

Spoon about 1/3 cup vegetable mixture near corner of one egg roll wrapper. Brush edges of wrapper with water. Fold bottom corner of egg roll wrapper up over filling. Fold sides in and roll up. Repeat with remaining filling and wrappers.

Heat about 2 inches of oil to 375 degrees in deep skillet or large saucepan. Fry egg rolls until golden, 4 to 5 minutes. Drain on paper toweling. Serve hot with commercially prepared plum sauce, if desired. Makes 12 egg rolls.