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1
Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
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2
Heat 1 T. oil in wok or skillet until hot.
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3
Add ginger, onion, and cabbage; stir fry for 1 minute.
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4
Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
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5
Egg roll filling Instructions-------------------.
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6
Make a sealer for folding egg roll by stirring together flour and water.
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7
Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
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8
Place 1 egg roll wrapper with 1 corner facing you.
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9
Place 3 tablespoons of filling on the center of the wrapper.
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10
Fold bottom corner over filling.
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11
Moisten left and right corners with the sealer.
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12
Fold them to the center, over filling sealing them to the bottom corner.
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13
Brush sealer onto the top corner edges.
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14
Roll egg roll up away from you enclosing filling tightly.
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15
Press top corner onto egg roll to seal (like an envelope).
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16
Repeat for each egg roll.
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17
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
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18
Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
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19
Keep warm in a 250 degree oven until all egg rolls are fried.
