Vegetarian Egg Rolls (Cha gio chay)

Ingredients:
1 firm tofu about 1 lb.
1/2 cup dry mung beans, soaked
1 red onion thinly sliced
1 cup jicama
1 sweet potato
2 oz dry shitake, soaked
1 oz bean thread, soaked
1 cup carrots,
1 cup white cabbage,
1/2 cup cooked corn
2 eggs
Salt, pepper, soy sauce to taste
2 tsp tapioca and 1/4 cup water mixed
35 egg roll wrappers
4 cups of oil
Garnish with vegetable plate

 Directions:
To prepare vegetables:
Remove skin of carrots, jicama, and sweet potatoes, washed, thinly shredded.
Wash the cabbages and red onions and then shred.
Chop soaked bean thread and so shitake mushrooms.
In a large mixing bowl, mash tofu and mung beans. Add carrots, jicama, sweet potatoes, cabbages, shitake, corn and eggs. Mix to combine and season with salt, pepper, sugar and soy sauce.

In a small bowl, mix tapioca starch with water. Cook in microwave for 5 minutes. This mixture is used to "glue" to seal the edges of the wrapper.

Assembling the egg rolls:
On the working surface, place an egg roll wrapper in front of you.

 Working with the side towards you, place about 2 tbs of filling on it.

Using your fingers, mold the filling into a cylinder about 2 inches long and 1 inch wide. Fold both sides of the wrapper in and roll to enclose.

 Dab a little tapioca mixture along the edges and seal the roll. Repeat the above until filling all the egg rolls.

Preheat a large wok or deep fry. Add oil. When reaching 350°, carefully place the egg rolls into the hot oil. Do not crowd the wok or pan. Fry the egg rolls until the filling is cooked, turning often until they are nicely brown (about 5 minutes each side). Remove the fried egg rolls and drain on the paper towels. Serve with sweet soy dipping sauce