Baby Egg Rolls

Directions

1. In a wok or possibly skillet, saute/fry the scallions and ginger in 2 Tbsp. of oil over low heat, stirring occasionally. Add in sliced pork, cook two min.
2. Add in scallions, carrots, and red pepper and stir fry over high heat for 2 min. Add in the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 min, stirring occasionally, till the vegetables are soft. Add in tofu. Cold for at least 15 min.
3. Fill and roll the egg roll wrappers, using 1 Tbsp. of filling for each roll. Pour the remaining 2 Tbsp. of vegetable oil into a skillet and saute/fry the egg rolls over medium-high heat till golden on all sides, using tongs to turn them. Serve when cold sufficient to eat.