In preparation, a week ahead of time, I handed C a jar of mung beans and said, "see if you can sprout these." (Growing sprouts is his big wintertime indoor gardening activity, and our major source of green vegetables). Then I gathered the ingredients and followed the recipe on the back of the Nasoya package (at one point un-mixing the vegetables because I hadn't noticed I was supposed to stir-fry the tofu first), rolled them up and shallow-fried them in a cast iron skillet.
The eggroll recipe is pretty basic and though somewhat time-consuming, not difficult (although if anyone posesses the secret to rolling the eggolls up tight, let me know). My mom's sweet and sour sauce takes only a couple of minutes and blows any pre-made sauce out of the proverbial water. It tastes great in stir-fry too!
Sweet 'n Sour Sauce
In a saucepan, combine:
1/2 cup packed brown sugar
1 T corn starch
1/3 c red wine vinegar
1/3 c pineapple juice (drained from a can of pineapple chunks or rings, which you can add to stirfry or use as garnish)
1 T soy sauce
1 clove garlic, pressed or finely minced (or 1/4 t garlic powder)
1 t grated fresh ginger (or 1/4 t ground ginger)
Cook and stir over medium heat until thick and bubbly.
I made, I don't know, a mazillion eggrolls. E picked his up, devoured half and then wouldn't touch it. Z drank a small dish of sweet & sour sauce. M spent an hour poking it and asking what is it? what's inside of it? what does it taste like? Finally he nibbled a tiny crumb of the wrapper, plunged in for an infinitessimal bite of the filling, declared he liked it and wouldn't take another bite. So C and I had to eat a mazillion, minus one-half and one crumb. Tell me again why my jeans are snug?