Vegetarian Spring Roll

INGREDIENTS:

Firm tofu, cubed
1 onion
2 to 3 garlic cloves
2 carrots, cut into strips, 2 approximately inches in length
cabbage, 2 cups shredded
2 cups of bean sprout or  1 cup of cooked black eyed beans
soy sauce & pepper to taste
Oil for stir frying
Egg roll wrapper (thicker kind)

DIRECTIONS:

1. Saute garlic, onions, and tofu for 2 minutes. Add cabbage, carrots, and bean sprout or cooked black eyed beans.

2. Season with soy sauce and pepper to taste.

3. Wrap spring rolls. I used Nasoya egg roll wrappers. For instructions on how to wrap, please see Spring roll (meat).

4. Deep fry spring rolls. Test the oil if it is ready and hot by dipping a corner of a spring roll, if it sizzles, then it is ready for deep frying. With hot oil, just about less than a minute on both sides. Fillings are already cooked so we are just basically cooking the wrapper making sure it is crunchy enough.

5. Serve hot with sweet chili sauce.