Spring Rolls With Napa Cabbage And Tofu

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons dry mustard
• 2 slices ginger, plus
• 1 tablespoon minced ginger
• salt
• 4 cups thinly shredded napa cabbage (about 1 pound)
• 1 bunch scallion (3-inch of greens sliced)
• 1 cup broccoli floret, cut into small pieces
• 1 (10 ounce) package extra firm tofu, thinly sliced
• 1 tablespoon garlic, minced
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon rice wine vinegar
• 12 egg roll wraps
• 12 fresh cilantro stems (or parsley)
• peanut oil, for frying

Recipe

• 1 mix the mustard with 3 tbls. water and set aside.
• 2 heat 2 quarts water with the sliced ginger and 1 tbls. salt. when it boils, add the cabbage, scallions, anad broccoli and cook for 1 1/2 minutes.(the water won't return to a boil). drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze a few times until dry. combine them with the tofu, minced ginger, and garlic. sprinkle with the sesame oil, sugar, vinegar, and 3/4 teaspoons salt. toss well and taste the mix to be sure it's seasoned to your taste.
• 3 lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. heap 3 tbls. of the filling crosswise, near the base. lay a cilantro(or parsley) sprig on top. fold up the lower corner, fold in the outer corners, then wrap. repeat, using the rest of the filling. place the egg rolls on a plate and cover with wax paper, then with plastic wrap, until ready to cook.
• 4 to cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. add two egg rolls and fry until golden, about 2 minutes. turn and fry the second side, then remove to paper towels to drain. continue frying the rest.
• 5 serve hot with mustard sauce or dipping sauce of your choice. enjoy!