vegetable & black bean egg rolls

my husband and i love love love thai food... that being said, the next couple recipes are really good but are kind of a lot of work. i didn't have a hard time finding the asian ingredients, they were all in the asian section of the major supermarket i go to.

2 TBS peanut or vegetable oil, plus extra for deep frying
4 scallions, cut into 2 inch lengths and shredded
1-inch piece fresh gingerroot, peeled and finely chopped
1 large carrot, peeled and cut into thin strips
1 red bell pepper, seeded and cut into thin sticks
6 TBS black bean sauce
1/3 c. fresh bean sprouts
1 small can water chestnuts, drained and coursely chopped
1/2 cucumber cut into thin sticks
square egg roll skins
sweet chili dipping sauce

heat the oil in a preheated wok. add the scallions, ginger, carrot and bell pepper, then stir-fry over medium-high heat for 2-3 minutes. add the black bean sauce, bean sprouts, water chestnuts and cucumber and stir-fry for 1-2 minutes. let cool

remove the egg roll skins from the package but keep them in a pile and covered with plastic wrap to prevent them from drying out. lay one skin on a counter in front of you in a diamond shape and brush the edges with water. put a spoonful of the filling near one corner and fold the corner over the filling. roll over again and then fold the side corners over the filling. roll up to seal the filling completely. repear with the remaining skins and filling

heat the oil for deep-frying ain the wok or a deep pan. add the rolls, in 2-3 batches and cook for 2-3 minutes, or until crsip and golden all over. remove with a slotted spoon and drain on paper towels, then keep warm while you cook the remaining rolls. garnish with shredded scallions and serve with sweet chili dipping sauce.