Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  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.
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