1 1/2 â€“ 2 inch sliced ginger, julienned (about 2 tablespoons), or 1 1/2 teaspoons dry ginger
6 shiitake mushrooms
2 stalks celery, julienned or diced
1 large carrot, juilienned or shredded
1 1/2 cups shredded cabbage
3 ounces firm tofu, cut into small cubes or julienned
2 green onions, diced
1 tabespoon soy sauce
1 tablespoon sesame oil (can be omitted)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
12 spring roll or eggroll wrappers
1 tablespoon cornstarch dissolved in 2 tablespoons water
Stir fry fresh ginger and mushrooms in wok or very large skillet over high heat (if using dried ginger, omit). Cook until fragrant, about 1 minute. Add celery, carrot, cabbage, tofu and green onions; stir-fry about 2 minutes. Add soy sauce, salt, sugar, dried ginger and white pepper; mix well. Remove wok or skillet from heat and let cool.
Lay 1 wrapper on work surface with 1 corner toward you. Cover remaining wrappers with damp cloth to prevent drying. Place 1/3 cup vegetable mixture in a line across center of wrapper. Fold bottom corner of wrapper over vegetable mixture. Fold in left and right corners. With a pastry brush or small spoon, brush top corner and side edges of wrapper with cornstarch solution. Roll wrapper to form a tight cylinder. Repeat with remaining wrappers and filling.
You can bake or steam the spring rolls. To bake: spray a baking sheet with PAM, place rolls on baking sheet and lightly spray the rolls with PAM. Bake at 400 F until golder brown, about 10 minutes. To steam: place bamboo steamer over boiling water. Place spring rolls in steamer, cover and steam until done, about 10 minutes. Spring rolls can be refrigerated before cooking for a few hours. Lay flat and cover with a damp towel.
Serve with sauce of your choice. Try sweet and sour, hoisin, or soy sauce mixed with a little chili oil. Makes 12 spring rolls.