Indonesian Egg Rolls

Heat 3/4 cup oil until hot in a 6-quart Dutch oven over medium-high. Add garlic and shallots; cook until vegetables turn light brown, about four minutes. Stir in carrots, green beans, mushrooms, and celery leaves; cook until vegetables start getting tender, about five minutes.

Add chicken and green onions, mixing well. Add a little salt and sugar, nutmeg, and pepper. Cook until filling is done to your liking, crisp tender to soft, about 10 to 15 minutes, adding more salt if needed. Let cool to room temperature.

Separate spring roll wrappers and cover with a clean damp cloth so they don't dry out. Once filling is cool, put a spring roll wrapper on a work surface; keep remaining wrappers covered.

Place two rounded tablespoons filling at corner of wrapper nearest you. Fold corner over filling, then fold in sides of wrapper over filling and roll up snugly. Dab edge of wrapper with egg and press to seal roll. Repeat to form remaining rolls, keeping finished ones covered with a damp towel or plastic wrap. (Freeze rolls if made ahead; thaw before frying.)

Deep fry rolls in small batches, in 375 degrees F oil until golden brown, about three minutes; drain on absorbent paper. Serve warm or at room temperature with chili sauce(s), and peanut sauce if using.

* Available at Asian markets or among the Asian products at supermarkets.