Eggrolls - cooking recipe

Ingredients

1/2 to 1 lb. crumbled tofu
1 to 1 1/2 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
1/4 tsp. pepper
eggroll wrappers
oil for frying
water
salt

Preparation

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