Tofu Roll A La Joan

• 2 sq. tofu, mashed
• 1 stalk escallion (scallion)
• 1 small onion, sliced lengthwise thinly
• 1/4 tsp. salt or to your taste
• 1 clove garlic, finely chopped or grated
• 1/2 c. bean sprouts
• 1 Tbsp. red peppers, thinly sliced
• dash of cayenne pepper
• 1 lb. whole wheat dough

1. Roll out dough in 4 1/2 x 8 x 1/8-inch thick pieces after mixing all ingredients together thoroughly in a bowl.
2. Spread spoonfuls of the tofu mixture over the dough, leaving 1/2-inch edges.
3. Roll to make your rolls 4 1/2-inches long.
4. Close ends and use fork to press outer edge into roll to seal.
5. Deep fry in hot olive oil to golden brown, or brown in hot olive oil.
6. Drain and bake for 10 to 15 minutes in hot oven. Serve like Chinese egg rolls.

escallion, onion, salt, clove garlic, bean sprouts, red peppers, cayenne pepper, whole wheat dough

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461719 (may not work)