Spinach and Tofu Egg Rolls

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== 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 ==
# Heat oil in large skillet; sauté onions, garlic and ginger 3 minutes.
# Add tofu; stir-fry 3 to 5 minutes on medium-high heat.
# Add rice, spinach and carrot; cook until heated through.
# Add sherry, soy sauce and salt; continue to stir-fry 5 minutes or until all liquid evaporates.
# Remove from heat.
# Place egg roll skin diagonally on dry work surface.
# Spoon ⅓ cup spinach/rice mixture slightly below center toward bottom corner.
# 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.
# Heat oil in deep fat fryer to 375°F.
# Carefully drop in egg rolls. Fry until golden brown, about 3 to 4 minutes.
# Remove from oil with slotted spoon; drain on paper towel.
# Serve with hot mustard and Sweet-and-Sour sauce.
Category:Chinese Appetizers
Category:Chinese Snacks
Category:Spinach Recipes
Category:Rice Recipes
Category:Firm tofu Recipes
Category:Carrot Recipes
Category:Green onion Recipes