Mu Shu Spring Rolls

An easy dinner for a weekend night.

Makes 5-8 rolls

Ingredients

2 tbsp sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, sliced
1 cup carrots, cut into match-sticks
8oz mushrooms, sliced
1 cup (1-inch) green onion pieces
4 cups napa cabbage, thinly sliced
1/4 tsp salt
1 tsp sugar
1 package extra firm tofu, drained and cubed
2 tbsp hoisin sauce

Directions

1. Heat a large skillet with 1 tbsp sesame oil over medium heat.
2. Add ginger and garlic and cook for 30 seconds, stirring constantly.
3. Increase heat to medium-high.
4. Add carrots and mushrooms. Cook 2 minutes, stirring frequently.
5. Add green onions and napa cabbage. Cook 2 minutes, stirring frequently.
6. Put cabbage mixture into a large bowl and stir in salt.
7. Add remaining 1 tbsp sesame oil to pan and heat over medium-high heat.
8. Combine sugar and tofu and add to pan. Cook 3 minutes or until browned, stirring occasionally.
9. Put cabbage mixture into skillet.
10. Stir in hoisin sauce.
11. Set aside.
12. Wet spring roll wraps and spoon about 1/4 to 1/3 cup of the Mu Shu into each spring roll, roll up and enjoy. Serve with hoisin sauce, peanut sauce, or any other desired sauce.