Spring Rolls

Yesterday Veg Club had a table at the BGSU Eco-Fair.  We made a poster, pamphleted, argued with some folks, supported EAG's efforts to convert BGSU to all renewable energy, and passed out spring rolls. Here's the recipe for spring rolls: (It is an original by Miriam)

Ingredients
8 oz  extra firm tofu

1 tbs soy sauce
1/2 tbs hoisin sauce
1/2 tsp ginger powder
1/2 tsp garlic powder

1 c shredded cabbage
4 oz shitake mushrooms
1 green onion
1 large carrot
2 tsp oil
14 spring roll wrappers


Instruction
1. Drain tofu and and press water out: I wrap the tofu in towels and set a large book or two on it for an hour.
2. Combine soy sauce, hoisin sauce, ginger, and garlic in a medium sized bowl. Add about a 1/3 cup water. Stir will. Cut the tofu into 1/2 inch strip and marinate in the mixture for about 30 minutes.
3. Chop all the vegetables. Heat the oil on medium heat, then add the vegetables and begin stir frying. After a few minutes, add the tofu with the marinade and fry until the vegetable are done to your liking: I prefer to keep some crunch.
4. Take the vegetables off the heat and drain off the liquid. Let cool.
5. Fill a shallow bowl with warm water (I used a pie pan). Dip one spring roll wrapper in the water for a couple of seconds. Then place it on a flat work surface. Place a couple of spoonfuls of filling at the bottom of the circle. Roll it up some, not more than halfway up the circle, and fold in the side of the circle. Then roll the spring roll the rest of the way up. Repeat for all 14 spring rolls.
6. Put the spring rolls in the refrigerator for a few hours. The wrappers will dry out and harden again so you have some crunch.