Spinach and Tofu Egg Rolls

Description
Makes 4 servings

Ingredients

 * 1 tablespoon sesame oil
 * 4 green onions, chopped
 * 2 cloves garlic, minced
 * 1 tablespoon grated fresh ginger root
 * 1 x 10½-ounce package firm tofu, cut into ¼-inch cubes
 * 3 cups cooked rice
 * 1 x 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

Directions

 * 1) Heat oil in large skillet; sauté onions, garlic and ginger 3 minutes.
 * 2) Add tofu; stir-fry 3 to 5 minutes on medium-high heat.
 * 3) Add rice, spinach and carrot; cook until heated through.
 * 4) Add sherry, soy sauce and salt; continue to stir-fry 5 minutes or until all liquid evaporates.
 * 5) Remove from heat.
 * 6) Place egg roll skin diagonally on dry work surface.
 * 7) Spoon ⅓ cup spinach/rice mixture slightly below center toward bottom corner.
 * 8) 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.
 * 9) Heat oil in deep fat fryer to 375 °F.
 * 10) Carefully drop in egg rolls. Fry until golden brown, about 3 to 4 minutes.
 * 11) Remove from oil with slotted spoon; drain on paper towel.
 * 12) Serve with hot mustard and Sweet-and-Sour sauce.