Vegetarian Egg Rolls

1 package egg roll wrappers

2 carrots -- shredded

3 cups shredded cabbage

1 8 oz. can bamboo shoots -- slivered

6 green onions -- chopped

8 mushrooms -- chopped

2 cups bean sprouts

2 stalks celery -- chopped

1 tablespoon vegetable oil

1 pound frozen and reconstituted tofu* -- crumbled

2 tablespoons soy sauce or Tamari sauce

oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. 

Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion 

to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, 

crumble tofu and add to pan. Cook until liquid evaporates. Cool 

filling to room temperature. Fill egg roll wrappers with about 2 

tablespoons of filling each. Deep fry or pan fry until lightly browned.

*For a gluten-free version, use rice wraps instead of egg roll wrappers.  You may need to use two or three to add strength; simply layer.