Eggrolls

Ingredients

• 12 to 1 lb crumbled tofu
• 1 to 1 12 heads shredded cabbage
• 1 shredded carrot
• 4 oz chopped mushrooms
• 2 green onions minced
• 1 Tbsp minced fresh ginger root
• 8 oz bean sprouts
• 3 Tbsp soy sauce
• 1 Tbsp roasted sesame oil
• 14 tsp pepper
• eggroll wrappers
• oil for frying
• water
• salt

Directions

1. Drain everything well
2. Add everything together except oil water and eggroll skins
3. Add a large spoonful of mixture to skin and roll rolling directions on package
4. Adding a touch of water will make eggroll skin stay closed
5. To fry and boil spread 2 tablespoons oil in a 10-inch nonstick frypan
6. Arrange enough dumplings to cover the bottom without overlapping
7. Add 23 cup cold water cover pan bringing it to a boil
8. Turn to medium heat until water has evaporated
9. Add 1 tablespoon oil if needed
10. Fry until both sides are brown