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Print this Recipe    SPRING ROLLS

1/2 lb broccoli (cut into small flowerets)
2 cups Chinese cabbage (finely sliced)
1 cup bamboo shoots
1 cup sliced water chestnuts
3/4 lb bean sprouts
1 cup chopped tofu
1 package eggless pastry wrappers (thawed)
5 tbs. Chinese sesame oil
1 tbs. minced fresh ginger
1/4 tsp. hing
1/4 tsp. black pepper
11/2 tbs. Soya sauce
11/2 tsp. salt
11/2 tbs. ground coriander
4 cups oil for frying

In wok heat sesame oil, then add hing, fresh ginger, black pepper
and broccoli. Cover and cook on medium heat for 10 minutes. Add
cabbage and fry for 3 more minutes. Add bamboo shoots, water
chestnuts, and chopped tofu. Fry for 3 more minutes. Add bean
sprouts, salt, ground coriander, Soya sauce and fry for another 2
minutes. Put in colander to drain excess juices. Unwrap pastry.
Have a small bowl of water handy to seal pastries. In center of
pastry put 4 tbs. stuffing. Fold sides over towards center, roll
and seal. Repeat with the remaining rolls. Heat 4 cups of oil in
wok. Oil should be very hot. Fry each roll on each side for 30
seconds or until golden brown. Drain on paper towels. Serve warm
with a sweet-and-sour sauce if desired.


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