Spring Rolls with Napa Cabbage and Tofu (Madison)

[Guest guest]

* Exported from MasterCook *

 

Spring Rolls with Napa Cabbage and Tofu

 

Recipe By :Deborah Madison, Vegetarian Cooking for Everyone

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons dry mustard

2 slices ginger plus 1 tablespoon minced

Salt

4 cups thinly shredded Napa cabbage -- about 1 pound

1 bunch scallions, preferably fat ones, including

3 inches of the greens -- sliced

1 cup broccoli florets -- cut into small pieces

1 10-ounce package extra-firm tofu -- finely diced

1 tablespoon minced garlic

2 teaspoons dark sesame oil

1 teaspoon sugar

1/2 teaspoon rice wine vinegar

12 egg roll wrappers

12 cilantro sprigs

Peanut oil for frying

 

Mix the mustard with 3 tablespoons water and set aside.

 

Heat 2 quarts water with the sliced ginger and 1 tablespoon salt. When it

boils, add the cabbage, scallions, and 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 several times until dry. Combine them with the tofu, minced

ginger, and garlic. Sprinkle with sesame oil, sugar,

vinegar, and 3/4 teaspoon salt. Toss well and taste the mixture to be sure it's

seasoned sufficiently.

 

Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you.

Heap 3 tablespoons of the filling crosswise, near

the base. Lay a cilantro 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, until ready to cook.

 

To cook, heat 1/2 inch 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 toweling to drain. Continue frying the

rest. Serve hot with the mustard sauce.

 

S(Formatted by):

" KETS on 1/25/02 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 136 Calories; 3g Fat (19.5% calories from

fat); 6g Protein; 21g Carbohydrate; 1g Dietary

Fiber; 3mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean

Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : A recipe from Yin-Fei Lo's book From the Earth, Chinese

Vegetarian Cooking was the point of departure for this

filling, which makes a light and unusual salad when tossed with an orange

vinaigrette.

Nutr. Assoc. : 0 0 0 4920 1337 0 0 0 0 0 0 0 0 0