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1
Quarter the cabbage lengthwise, then slice it crosswise into thin strips.
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2
Measure 5 cups, place in a colander, and sprinkle lightly with salt.
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3
Toss and set aside.
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4
Boil several cups of water.
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5
Pour half over the deep-fried tofu, if using, to rid it of the extra oil.
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6
Pour just enough to cover the dried mushrooms and let steep for 15 minutes.
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7
Squeeze them dry, remove and discard the stems, and thinly slice the caps.
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8
Cut the fried tofu into slivers and the fresh tofu into tiny cubes.
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9
Bring 1 quart water to a boil in a 10 to 12 inch skillet, add 1 teaspoon salt, then lower the heat to a simmer.
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10
Carefully add the fresh tofu and cook for 2 minutes.
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11
Remove and set on a cloth towel to drain.
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12
Heat the oil in a wok or nonstick skillet.
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13
When hot, add the scallions and fresh and dried mushrooms.
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14
Saute quickly over brisk heat for 1 minute, then scrape the mixture into a bowl.
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15
Squeeze the moisture out of the cabbage and add it to the scallion mixture along with the remaining ingredients.
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16
Taste, adjust salt, add pepper, and make sure the seasonings are bright and lively.
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17
Lay an egg roll wrapper on the counter facing you on the diagonal.
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18
Place about 3 tablespoons filling in the center.
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19
Brush a strip of water around the edges, then fold the bottom up, the sides over, and roll.
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20
Repeat until all the filling is used.
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21
Heat 2 cups peanut oil in a wok or skillet.
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22
When hot enough to sizzle a corner of a wrapper, add a roll and fry, turning once, until golden and crisp.
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23
Remove to drain on a paper towel and repeat until all are done.
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24
Cut them in half on the diagonal, arrange on a platter, and garnish with long sprigs of cilantro.
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25
Serve with hot mustard for dipping.
