Tofu Spring Rolls

Makes:: 15 servings
Time to Prepare:: 0:20
Time to Cook:: 0:20

Ingredients

3 tbls

Corn Oil
1 tsp

Garlic
2 tbls

Soy Sauce
12 oz

Tofu
5 med

Dried Mushrooms
1/4 lb

Green Snap Beans
1 stalk

Celery
1/2 med

Carrots
2 med

Onions
1/2 tsp

Black Pepper
2 tbls

Curry Powder
30 sheet

Wonton Wrappers
1/2 cup

Corn Oil

Directions

1. Put 3 tablespoon vegetable oil into a wok over medium heat. When the oil is hot, stir-fry the garlic until it begins to brown.

2. Add the soy sauce, tofu, and all the vegetables, except the green onions. Stir-fry for 10 minutes. Turn the heat off and gently stir in the green onions, pepper, and curry powder.

3. Place 1/4 cup filling on an egg roll wrapper. Fold the closest edge over the filling, fold in the sides and then roll. Seal the end using just a little water. Place the finished roll seam side down on a baking sheet. Repeat procedure until all of the filling is used.

4. Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on each side until golden. Drain on paper towels and serve hot.