This Can't be Tofu! Spring Rolls With Shredded Cabbage

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* Exported from MasterCook *

 

Spring Rolls With Shredded Cabbage, Mushrooms, And Tofu

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 24

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 small napa cabbage

Salt and freshly ground black pepper

5 dried shiitake mushrooms

2 pieces commercial deep fried tofu -- (optional)

1 box extra firm silken tofu

OR 1/2 carton soft tofu

2 teaspoons roasted peanut oil

1/4 cup chopped scallions

including half of the greens

1/2 pound fresh mushrooms -- chopped

brown or white or shiitake

1 tablespoon minced garlic

2 tablespoons minced ginger

2 teaspoons rice wine vinegar

1/2 teaspoon ground Szechuan peppercorns

1 tablespoon soy sauce

1/4 cup chopped cilantro

plus cilantro sprigs for garnish

15 egg roll wrappers

2 cups peanut oil -- for frying

 

Makes 12 to 15 plump rolls.

 

Who doesn't like crisp spring rolls? Serve these with little bowls of hot

mustard for dipping.

 

1. Quarter the cabbage lengthwise, then slice it crosswise into thin

strips. Measure 9 cups, place in a colander, and sprinkle lightly with

salt. Toss and set aside.

 

2. Boil several cups of water. Pour half over the deep-fried tofu, if

using, to rid it of the extra oil. Pour just enough to cover the dried

mushrooms and let steep for 15 minutes. Squeeze them dry, remove and

discard the stems, and thinly slice the caps.

 

3. Cut the fried tofu into slivers and the fresh tofu into tiny

cubes. Bring 1 quart water to a boil in a 10 to 12-inch skillet add 1

teaspoon salt, then lower the heat to a simmer. Carefully add the tofu and

cook for 2 minutes. Remove and set on a cloth towel to drain.

 

4. Heat the oil in a wok or nonstick skillet. When hot, add the scallions

and fresh and dried mushrooms. Saute quickly over brisk heat for minute,

then scrape the mixture into a bowl. Squeeze the moisture out of the

cabbage and add it to the scallion mixture along with the remaining

ingredients. Taste, adjust salt, add pepper, and make sure the seasonings

are bright and lively.

 

5. Lay an egg roll wrapper on the counter facing you on the

diagonal. Place about 3 tablespoons filling in the center. Brush a strip

of water around the edges, then fold the bottom up, the sides over, and

roll. Repeat until all the filling is used.

 

6. Heat 2 cups peanut oil in a wok or skillet. When hot enough to sizzle

a corner of a wrapper, add a roll and fry, turning once, until golden and

crisp. Remove to drain on a paper towel and repeat until all are

done. Cut them in half on the diagonal, arrange on a platter, and garnish

with long sprigs of cilantro. Serve with hot mustard for dipping.

 

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