Vegetarian Egg Rolls

Ingredients:
1 cup sunflower oil
1/2 package firm tofu, cut into strips
1/2 green bell pepper
1/2 red bell pepper
1/2 onion
5-6 button mushrooms
1 head Napa Cabbage, finely chopped
1 garlic clove, diced
1 tablespoon soy sauce
1 tablespoon stir-fry sauce
Salt, Pepper, Red Pepper Flakes to taste
1 package egg-roll wrappers

1. Pan-fry to firm tofu strips until crispy. Set aside.
2. Cut the peppers, onion, and mushrooms into strips. Stir-fry until soft add the soy sauce and stir-fry sauce, set aside.
3. Combine the cooked vegetables with the cabbage, and add salt, pepper and red pepper to taste.
4. Add 1-2 tablespoons vegetables onto an egg roll wrapper, fold the top and the bottom in, then each side in. Add water to the edges to make sure the seals stick. Repeat until all veggie-mixture is gone.
5. Heat 1-cup oil in deep frying pan. Fry on both sides until golden brown.


These are based on a recipe that my brother made a long time ago. I took the basic idea and just ran with it. Having the wrappers read makes these pretty easy to make, it only takes a lot of time to prepare all the veggie-mixture that goes inside. But the result is delicious. They can be eaten as the meal or as a side or starter.