2 tablespoons sesame seeds
2 tablespoons sesame oil
3 green onions and tops, sliced
2 tablespoons grated ginger root, or ½ teaspoon powdered ginger
1 tablespoon minced garlic
2 cups shredded cabbage
2 cups shredded carrots
1 cup thinly sliced fresh spinach leaves
½ pound bean sprouts
salt & pepper
1 15-ounce can garbanzo beans, drained & rinsed
1 15-ounce can black beans, drained & rinsed
1 egg, beaten
3 tablespoons soy sauce
1 1-pound package egg roll wrappers
Water
Peanut oil
Dipping Sauce (recipe follows)

In wok or large skillet, saute sesame seed in oil until browned.  Add green onions, ginger root and garlic; saute 1 to 2 minutes.  Stir in cabbage, carrots, spinach and bean sprouts; cook, covered, until vegetables are wilted, 5 to 8 minutes, stirring occasionally.  Season to taste with salt and pepper.  Remove from heat and cool slightly; stir in beans, beaten egg, and soy sauce.

Place about ¼ cup bean mixture near 1 corner of egg roll wrapper; brush edges with water.  Fold corner over filling and roll up to center; fold 2 side corners in and continue rolling to complete roll.  Repeat with remaining wrappers.

Heat about 1 inch oil in saucepan to 375º F.  Fry egg rolls until golden, 3 to 5 minutes.  Drain on paper towel; serve with dipping sauce.

Dipping Sauce (Makes about 1 ½ cups)

¾ cup plum sauce or catsup 
1/3 cup soy sauce
1 green onion & top, thinly sliced 
1 tablespoon grated ginger root
1 to 1 ½ tablespoon honey or sugar 
3 tablespoons pineapple juice
3 tablespoons rice wine vinegar or lemon juice

Mix all ingredients.  Refrigerate until serving time.