SPINACH AND TOFU EGG ROLLS
Yield: Makes 4 servings.
• 1 tablespoon sesame oil
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger root
• 1 10-1/2-ounce package firm tofu, cut into 1/4-inch cubes
• 3 cups cooked rice
• 1 10-ounce package frozen spinach, thawed and drained
• 1 large carrot, grated
• 2 tablespoons sherry
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 12 egg roll skins
• oil for frying
• hot mustard and sweet and sour sauce
Heat oil in large skillet; saute onions, garlic and ginger 3 minutes.
Add tofu; stir-fry 3 to 5 minutes on medium-high heat.
Add rice, spinach and carrot; cook until heated through.
Add sherry, soy sauce and salt; continue to stir-fry 5 minutes or until all liquid evaporates.
Remove from heat.
Place egg roll skin diagonally on dry work surface.
Spoon 1/3 cup spinach/rice mixture slightly below center toward bottom corner.
Fold up lower corner to cover filling and firmly roll up filling toward center.
Then fold over right and left corner, roll over and brush with cold water to seal.
Heat oil in deep fat fryer to 375 degrees.
Carefully drop in egg rolls.
Fry until golden brown, about 3 to 4 minutes.
Remove from oil with slotted spoon; drain on paper towel.
Serve with hot mustard and sweet and sour sauce.
Nutrition Facts
Calories 272
Total Fat 8g
Cholesterol 15mg
Sodium 1106mg
Total Carbohydrate 39g
Dietary Fiber 4g
Protein 12g
USA Rice Federation www.usarice.com
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