• 2 Tbs. dry mustard
• 2 slices ginger plus 1 Tbs. minced
• Salt
• 4 c. thinly sliced bok choy
• 1 bunch scallions, including greens
• 1 c. broccoli florets, cut into small pieces
• 1 10-ounce package extra-firm tofu, diced
• 1 Tbs. minced garlic
• 2 tsp. dark sesame oil
• 1 tsp. sugar
• ½ tsp. rice wine vinegar
• 12 egg roll wrappers
• 12 cilantro sprigs
• Peanut oil for frying

Mix the mustard with 3 Tbs. water and set aside.  Heat 2 quarts of water with the sliced ginger and one Tbs. salt.  When it boils, add the bok choy, scallions and broccoli and cook for 1-½ minutes.  The water will not return to a boil.  Drain the vegetables, rinse them with cold water, wrap in a clean towel, and squeeze several times until dry.  Combine them with the tofu, minced ginger and garlic.  Sprinkle with sesame oil, sugar, vinegar and ¾ tsp. salt.  Toss well, and taste the mixture to be sure it’s seasoned sufficiently.

Lay one egg roll wrapper on the counter at a diagonal with a corner facing you.  Heap 3 Tbs. of the filling crosswise near the base.  Lay a cilantro sprig on top, fold up the lower corner, fold in the outer corners, and then wrap.  Repeat, using the rest of the filling.  Place the egg rolls on a plate, cover with wax paper, then with plastic, until ready to cook.  To cook, heat a ½ inch of peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll.  Add 2 egg rolls and fry until golden, about 2 minutes.  Turn and fry the second side, then remove to paper toweling to drain.  Continue frying the rest.  Serve hot with the mustard sauce.

From Vegetarian Cooking for Everyone by Deborah Madison.