Spring Rolls With Napa Cabbage And Tofu

• 2 tablespoons dry mustard
• 2 slices ginger, plus
• 1 tablespoon minced ginger
• salt
• 4 cups thinly shredded napa cabbage (about 1 pound)
• 1 bunch scallion (3-inch of greens sliced)
• 1 cup broccoli floret, cut into small pieces
• 1 (10 ounce) package extra firm tofu, thinly sliced
• 1 tablespoon garlic, minced
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon rice wine vinegar
• 12 egg roll wraps
• 12 fresh cilantro stems (or parsley)
• peanut oil, for frying

1. Mix the mustard with 3 tbls. water and set aside.
2. 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.
3. 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.
4. 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.
5. Serve hot with mustard sauce or dipping sauce of your choice. Enjoy!

mustard, ginger, ginger, salt, cabbage, scallion, broccoli floret, garlic, dark sesame oil, sugar, rice wine vinegar, egg roll wraps, cilantro, peanut oil

Taken from www.food.com/recipe/spring-rolls-with-napa-cabbage-and-tofu-429429 (may not work)