Sides/chinese egg rolls

Makes: 12

Active Time: 20 minutes

Total Time: 30 minutes

From: VetarianTimes.com august 1999

Ingredients

sesame dipping sauce

1/4 cup hoisin sauce

2 Tbsp. vegetable oil

1 Tbsp. sesame seeds, toasted

1 Tbsp. chopped scallion

the rest

2 Tbsp. peanut oil

2 thin slices of fresh ginger + 1 Tbsp. minced fresh ginger

1/2 napa cabbage, thinly shredded (4 cups)

1 bunch scallions, white and green parts, sliced, about 1 cup

1 cup small broccoli florets

10 oz. package extra firm tofo, drained and diced

3 medium cloves garlic, minced

2 tsp. dark sesame oil

1 tsp. sugar

1 tsp. salt

1 tsp. rice vinegar

12 eggroll or wantan wrappers

Directions

Step 1

Dipping sauce: in small bowl mix hoisin and oil, stir in sesame and scallions. Set aside.

Step 2

Preheat oven to 425. Brush large baking sheet with peanut oil.

Step 3

In large sauce pan, bring 2 quarts salted water and ginger slices to a boil. Add cabbage scallions and broccoli, and cook 1 1/2 minutes. Drain, rinse under cold water and drain again. Discard ginger.

Step 4

Wrap vegis in kitchen towel and squeeze until dry. Transfer to large bowl. Add tofu, minced ginger, garlic, sesame oil, sugar, salt, and vinegar. Mix well.

Step 5

Lay 1 eggroll wrapper on work surface with one corner facing you. Heap 3 Tbsp. filling crosswise near base. Fold up lower corner, fold in outer corners then wrap. Repeat with remaining wraps and filling.

Step 6

Place egg rolls in single layer on prepared baking sheet. Turn to coat with oil. Bake until tops are golden, about 6 minutes. Turn and bake until tops are golden, 3-4 minutes. Serve right away with dipping sauce.