Egg Rolls (I make it a little different every time)

For this batch:  I used up all our share of radishes (including the leafy tops), a dozen or so Japanese Turnips (and the greens), some store bought carrots, a lot of boc choi, Chinese cabbage, 2 small bunches of scallions, a few handfuls of celery, 4 or 5 garlic cloves, and a little veg broth (instead of oil). I mixed most of the ingredients in a bowl and then sauteed in a pan until everything cooks down and is tender. I usually have the ingredients cooking in two pans to go quicker, then mix all the cooked ingredients together in one large bowl.  (I was going to add ginger, but forgot.)

Egg roll mixture is then rolled into store bought wrappers. I fried half the batch in peanut oil (for the teenager), the other half was baked in the oven at Shain's request, a healthier option that he prefers.  I like that there was enough veggie mixture left over to put in the freezer for another meal.