"This recipe is from Eileen Yin-Fie Los' cookbook, From theEarth, Chinese Vegetarian Cooking. I hope you enjoy! Putting here for safekeeping."
thinly shredded napa cabbage
( about 1 pound)
( 3-inch of greens sliced)
broccoli floret, cut into small pieces
1 (10 ounce) packages
extra firm tofu, thinly sliced
dark sesame oil
rice wine vinegar
egg roll wraps
fresh cilantro stems
( or parsley)
peanut oil, for frying
Mix the mustard with 3 tbls. water and set aside.
Heat 2 quarts water with the sliced ginger and 1 tbls. salt. When it boils, add the cabbage, scallions, anad broccoli and cook for 1 1/2 minutes.(the water won't return to a boil). Drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze a few times until dry. Combine them with the tofu, minced ginger, and garlic. Sprinkle with the sesame oil, sugar, vinegar, and 3/4 teaspoons salt. Toss well and taste the mix to be sure it's seasoned to your taste.
Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 3 tbls. of the filling crosswise, near the base. Lay a cilantro(or parsley) sprig on top. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic wrap, until ready to cook.
To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper towels to drain. Continue frying the rest.
Serve hot with mustard sauce or dipping sauce of your choice. Enjoy!
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Spring Rolls With Napa Cabbage and Tofu (cont.)