Vegetarian Egg Rolls

   1 package egg roll wrappers (rice paper)
   2 carrots, shredded
   3 cups shredded cabbage
   one 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
   oil for frying


1. Heat oil in a skillet or wok. 

2. Add celery, carrots, and mushrooms. Stir-fry 2 to 3 minutes. 

3. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an 
   additional 1 to 2 minutes. 

4. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid 
   evaporates. 

5. Cool filling to room temperature. Fill egg roll wrappers with about 2 
   tablespoons (6 tsp) of filling each. 

6. Deep fry or pan fry until lightly browned.


Serves 6.