VCE: Spring Rolls With Napa Cabbage And Tofu

[Guest guest]

* Exported from MasterCook *

 

Spring Rolls With Napa Cabbage And Tofu

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 107

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons dry mustard

2 slices ginger -- plus

1 tablespoon minced ginger

Salt

4 cups thinly shredded Napa cabbage -- about 1 pound

1 bunch scallions -- sliced

preferably fat ones

including 3 inches of the greens

1 cup broccoli florets

cut into small pieces

10 ounces packaged 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

 

MAKES ABOUT 12

 

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.

 

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 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 1/2 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 mustard

sauce.

 

 

 

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