Egg Rolls 1 head, Napa, cut in big strips 8 oz. Sliced fresh mushrooms 1 sm can Water chestnuts, Sliced 3 stalks Celery, sliced or julienned 3 Carrots, julienned 1 sm can Bamboo shoots, Sliced 1 Tbsp Garlic, minced 1 Tbsp Ginger, minced 1 bunch Scallions, cut into small pieces 1 bunch Cilantro, chopped 1 pkg Firm Tofu, cut into matchstick pieces Black Pepper Salt Mustard seed 2 Tbsp Olive oil 1 pkg Egg Roll wrappers ----------------------- 1. Fry tofu in a little oil and spice. Drizzle with soy sauce. Set aside. 2. Sauté pepper, salt, mustard seed, garlic and ginger in the oil. 3. Add the napa, carrots, celery, and shoots and continue sautéing until limp but still crisp. 4. Add everything else including tofu, Continue heating and stirring until mixed. Allow to cool. 5. Add a tablespoon of the vegetable to a corner of the wrapper and roll like a cigar; folding in the sides. Close with a speck of water. 6. Bake at 350 F for 20 minutes. Makes about 30 rolls. © 2003 Alan Barasch Find more great recipes at http://food.barasch.com