TOFU-VEGETABLE EGG ROLLS

Steps:

• Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
• Heat 1 T. oil in wok or skillet until hot.
• Add ginger, onion, and cabbage; stir fry for 1 minute.
• Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
• Egg roll filling Instructions-------------------.
• Make a sealer for folding egg roll by stirring together flour and water.
• Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
• Place 1 egg roll wrapper with 1 corner facing you.
• Place 3 tablespoons of filling on the center of the wrapper.
• Fold bottom corner over filling.
• Moisten left and right corners with the sealer.
• Fold them to the center, over filling sealing them to the bottom corner.
• Brush sealer onto the top corner edges.
• Roll egg roll up away from you enclosing filling tightly.
• Press top corner onto egg roll to seal (like an envelope).
• Repeat for each egg roll.
• To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
• Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
• Keep warm in a 250 degree oven until all egg rolls are fried.