Eggrolls

• 1/2 to 1 lb. crumbled tofu
• 1 to 1 1/2 heads shredded cabbage
• 1 shredded carrot
• 4 oz. chopped mushrooms
• 2 green onions, minced
• 1 Tbsp. minced fresh ginger root
• 8 oz. bean sprouts
• 3 Tbsp. soy sauce
• 1 Tbsp. roasted sesame oil
• 1/4 tsp. pepper
• eggroll wrappers
• oil for frying
• water
• salt

1. Drain everything well.
2. Add everything together except oil, water and eggroll skins.
3. Add a large spoonful of mixture to skin and roll (rolling directions on package).
4. Adding a touch of water will make eggroll skin stay closed.
5. To fry (and boil) spread 2 tablespoons oil in a 10-inch nonstick frypan.
6. Arrange enough dumplings to cover the bottom without overlapping.
7. Add 2/3 cup cold water; cover pan, bringing it to a boil.
8. Turn to medium heat until water has evaporated.
9. Add 1 tablespoon oil if needed.
10. Fry until both sides are brown.

crumbled tofu, cabbage, carrot, mushrooms, green onions, fresh ginger root, bean sprouts, soy sauce, sesame oil, pepper, eggroll wrappers, oil, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219565 (may not work)