Vegetarian Spring Rolls

Directions

1. In a large saucier or sauté pan, heat the vegetable oil and sauté the ginger and garlic until softened but not browned.
2. Add the peas, carrot and mushrooms and cook gently for a couple of minutes until starting to soften. Crumble the tofu into the mixture. Stir well.
3. Add the cabbage and oil, soy sauce and wine. Cook for 8-10 minutes, or until all the vegetables are softened and fully cooked, and the moisture has evaporated, leaving the mixture dry. This is very important – if the mixture is too wet, your spring rolls will be soggy. Set filling aside to cool.
4. Stir together all the dipping sauce ingredients.
5. Fill and wrap: Place a wrapper on your work surface, corners pointing as in a compass. Place about 3 Tbls of filling at the bottom (south) corner. Begin to roll (do not fold in outside corners yet – that’s a burrito.) Keep the roll quite tight. When you get to the midpoint, fold in the east and west corners. Continue rolling and then moisten the last corner (north) by dipping your fingertips in a little water to seal the spring roll.
6. Place completed rolls, seam side down, on a sheet pan and either hold until all rolls are completed, or cook and roll as you go.
7. Heat 2" canola oil in a cast iron pan, or heat up your deep fryer until a drop of water seriously sizzles.
8. Place the roll seam side down in the hot oil. Cook for about 8 minutes total, until evenly crispy and brown. Drain on paper towels set on a rack.
9. Serve spring rolls piping hot with the sauce. Happy New Year.