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Egg Rolls Supreme

Makes 20 rolls , 1/2 hour to prepare

2 cups Mixed Bean sprouts

1 cup Alfalfa sprouts

1 cup shredded cabbage

1/4 cup Radish sprouts

1/2 cup green or yellow onion

1 pound diced tofu

1/2 cup shitake mushrooms

1/4 teaspoon chopped fresh coriander

Peanut or corn oil

1 tablespoon light soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch


20 egg roll wrappers

Stir fry the tofu and mushrooms in soy sauce for 2 minutes.  Remove from heat. 

Stir fry the sprouts, cabbage and onion in oil until soft and dry, but not brown.  Add seasonings and tofu-mushroom mix.  Stir. 

Blend cornstarch and 3 tablespoons water.  Pour all into wok; cook until sauce coats all. 

Remove, cool in paper towel. 

Roll mixture in egg roll wrappers.  Fry until golden brown and drain.


Items in bold grown at Chicago's Indoor Garden

4459 West Division Chicago, IL  60651


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