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Vietnamese Spring Rolls 3


1 package tofu, mashed
3 carrotts, shredded
1 onion, chopped fine
1 cup jicama, chopped fine
Squeeze above in cheesecloth till no liquid comes out

1 TBS black pepper
1 TBS salt
1/4 c cornstarch dissolved in 2 TBS soy sauce

Mix all this together with a fork. Put 2 TBS on each eggroll wrapper. (Sorry I can't describe how to wrap them; look at directions on egg roll wrapper package) Seal with 1 TBS cornstarch dissolved in 1 TBS water.

Fry these in an electric frying pan, in 1/2" of oil.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.