In a small bowl combine 1½ tablespoons soy sauce, corn starch, sesame oil and sugar. Set aside.

In a very hot wok, heat peanut oil.

Add scapes and mushrooms and cook over high heat, stirring often for three minutes. Add ginger and cook for another minute.

Add cabbage and mix to incorporate the cabbage into the mixture. Once mixed, add the reserved sauce and just cook long enough to thicken. The cabbage will still be crunchy but not totally raw. Don’t overcook this step.

Pour this mixture into a large bowl and stir in raw kohlrabi, kohlrabi leaves if you have them, raw zucchini, raw carrots and bean sprouts.

Fill a fryer or deep heavy bottomed pot with vegetable or canola oil high enough to fry the eggrolls. Do not heat yet.

To assemble, lay a wrapper out with a corner facing you. Place one 12^th of the filling in the center spreading it out not quite to the ends. Roll the tip facing you away and tuck it tight under the filling. Fold the left and right sides in. Wet your finger with some water and dap the top point exposed edges. Then roll the eggroll away from you ending on the wet edge. Keep covered until all twelve are finished.

Heat a wok to 350 degrees F.

While oil is heating make the Dipping Sauce by combining soy sauce, vinegar, honey, apple sauce, sesame oil, garlic powder and garlic chili paste into a small sauce pan. Turn on heat. Mix the water with corn starch and add to mixture. Once mixture has thickened, remove from heat and add chopped scape tops.

Once wok is hot, fry eggrolls in two batches, turning with tongs or a spider to brown all sides. Once brown, remove to paper towels to drain. This should take about 4-5 minutes per batch.

Serve hot with the dipping sauce on the side.