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