Vegetarian Egg Rolls

   1 package egg roll wrappers (rice paper)
   2 carrots, shredded
   3 cups shredded cabbage
   one 8 oz can bamboo shoots, slivered
   6 green onions, chopped
   8 mushrooms, chopped
   2 cups bean sprouts
   2 stalks celery, chopped
   1 tablespoon vegetable oil
   1 pound frozen and reconstituted tofu, crumbled
   2 tablespoons soy sauce
   oil for frying


1. Heat oil in a skillet or wok. 

2. Add celery, carrots, and mushrooms. Stir-fry 2 to 3 minutes. 

3. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an 
   additional 1 to 2 minutes. 

4. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid 
   evaporates. 

5. Cool filling to room temperature. Fill egg roll wrappers with about 2 
   tablespoons (6 tsp) of filling each. 

6. Deep fry or pan fry until lightly browned.


Serves 6.

Tempura Batter

1 1/2 cups chickpea (garbanzo) flour*

1 1/2 tsp. salt (scant)

1/4 - 1/2 tsp. cayenne

1 1/2 tsp. turmeric

1/2 tsp. - 1 tsp.  ground cumin 

1 1/2 cups water (or mineral water)

Mix the flour and seasonings together.  Add half the water and 

whisk slowly. Then add remaining water. 

Heat oil to 370 degrees F.  Dip raw vegetables, like onions, carrots, 

cauliflower, broccoli, and okra, in batter.  It is best if the vegetables

are of uniform size. Immediately drop into oil. Cook for 2 - 4 minutes, 

until golden brown. Remove from oil with a slotted spoon and set on 

a paper towel lined plate. 

*Gar/Fava bean flour can also be used.  It is a combination of 

garbanzo and fava bean flours. 

**If the temperature is right, most of the oil will not be absorbed into 

the batter when cooking.