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Tofu Spring Rolls This recipe started out in the book as steamed dumplings. The dumplings faced a sad end, but since I had egg roll wrappers on hand I thought I'd try that instead. I added the carrot, zucchini and black beans. The original called for 2 scallions instead of red onion, that probably would've worked just as well if I'd had any. I also cut the original amounts in half, since I rarely have need for 25 egg rolls. Any extra filling can still be saved in the fridge for a couple of days. 7.5 ounces/half a package Firm or Extra Firm Tofu 1/4 cup shredded carrot (approx. half a large carrot) 1/4 cup shredded zucchini 2 tbls. finely chopped red onion, or leeks 3 tbls. each, black beans and coarsely chopped water chestnuts (or 6 tbls. water chestnuts) 1 tbls. fresh ginger, peeled and finely grated 1/2 tsp. minced garlic 1 1/2 tbls. soy sauce 2 tsp. cornstarch 1 tsp. white wine, rice wine, or dry sherry 1 1/4 tsp. sesame oil Pinch of sugar dash black or white pepper Egg roll Wrappers Vegetable oil and sesame oil for frying
Drain the tofu, wrap it in paper towels and set aside. Use a fine cheese grater to shred the carrot and zucchini and ginger. Peel the carrot and trim one end off the zucchini. Measure all the ingredients into a bowl and then add the tofu. Use a fork to mix everything and completely mash the tofu. It won't have a smooth texture but there should be no chunks of tofu. Also try to mash the black beans. Allow the mixture to set for several minutes for the flavors to blend. The dumpling recipe called for 30 minutes, but 10 minutes works just as well. To roll the springs: I'll make a valiant attempt to explain the process for those who might not know. I heartily recommend consulting your egg roll wrapper package. Lay a wrapper with a corner facing you. Place three spoonfuls of filling in the center of the wrapper across from said corner. Fold the corner over the filling and roll once towards the opposite corner. Fold the side corners into the center, then continue rolling over. Use a little water to seal down the fourth corner. To Fry: Use about 1/2 cup of vegetable oil for a large frying pan, at least enough to cover the bottom. Add about 1-2 tsp. of sesame oil for flavor. Fry the rolls over medium-high heat until dark golden brown, turning once or twice to get both sides. Or, you can go all out and use a deep fryer. To Eat: I recommend serving with sweet and sour sauce and eating them with your fingers.
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