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