Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu - cabbage

Method

• Quarter the cabbage lengthwise, then slice it crosswise into thin strips.
• Measure 5 cups, place in a colander, and sprinkle lightly with salt.
• Toss and set aside.
• Boil several cups of water.
• Pour half over the deep-fried tofu, if using, to rid it of the extra oil.
• Pour just enough to cover the dried mushrooms and let steep for 15 minutes.
• Squeeze them dry, remove and discard the stems, and thinly slice the caps.
• Cut the fried tofu into slivers and the fresh tofu into tiny cubes.
• Bring 1 quart water to a boil in a 10 to 12 inch skillet, add 1 teaspoon salt, then lower the heat to a simmer.
• Carefully add the fresh tofu and cook for 2 minutes.
• Remove and set on a cloth towel to drain.
• Heat the oil in a wok or nonstick skillet.
• When hot, add the scallions and fresh and dried mushrooms.
• Saute quickly over brisk heat for 1 minute, then scrape the mixture into a bowl.
• Squeeze the moisture out of the cabbage and add it to the scallion mixture along with the remaining ingredients.
• Taste, adjust salt, add pepper, and make sure the seasonings are bright and lively.
• Lay an egg roll wrapper on the counter facing you on the diagonal.
• Place about 3 tablespoons filling in the center.
• Brush a strip of water around the edges, then fold the bottom up, the sides over, and roll.
• Repeat until all the filling is used.
• Heat 2 cups peanut oil in a wok or skillet.
• When hot enough to sizzle a corner of a wrapper, add a roll and fry, turning once, until golden and crisp.
• Remove to drain on a paper towel and repeat until all are done.
• Cut them in half on the diagonal, arrange on a platter, and garnish with long sprigs of cilantro.
• Serve with hot mustard for dipping.