CHINESE 1

Egg Rolls
8 sheets filo pastry dough (thawed) for each recipe of filling olive oil to brush on
egg rolls.
1. Preheat oven to 375 degrees F.
2. Lecithin/oil a large baking sheet
3. Remove filo sheets from package and cover with plastic or a wet towel.
4. Place a sheet of wax paper on a clean counter top.
5. Place two sheets of filo on the wax paper.
6. Spread 1 cup of filling along one edge of the sheet and roll up.
7. Brush one side of the roll with olive oil and then roll it over and oil the other
side (may omit oil if desired).
8. Cut the roll into 4 egg rolls and place on the lecithin/oiled baking sheet.
9. Bake for 20 to 25 minutes or until golden brown.

Filling #1
1 lb. firm tofu 1 c. finely shredded cabbage
3 Tbsp. chicken style seasoning 1/3 c. finely diced carrot
½ c. finely diced onion ½ c. finely diced celery
2 Tbsp. olive oil
Mix all vegetables together and sauté in a skillet in 1 ½ Tbsp. olive oil. Pour
vegetables into a bowl. Put ½ Tbsp. olive oil in the skillet and crumble in tofu. Mix
in the chicken style seasoning and cook over med/high heat until fairly dry and
beginning to turn brown and stick to the skillet. Add cooked vegetables to the
tofu and mix well.

Filling #2
3 ½ c. finely shredded cabbage 1 ½ c. finely diced onion
1 ½ c. finely diced celery 3 Tbsp. beef style seasoning
1 c. finely diced carrot 1 ½ Tbsp. olive oil
Mix all vegetables together and sauté in olive oil. When done sprinkle on beef style
seasoning and mix in evenly.

Sweet & Sour Sauce

2 ½ c. pineapple juice ½ c. honey
¾ c. ketchup 1 Tbsp. lemon juice
½ Tbsp. liquid aminos 2 1/2 Tbsp. cornstarch
Combine all ingredients together in a medium saucepan and mix thoroughly with a
wire whip. Cook on medium/high heat until thickened and slightly glossy. Serve
over Egg Rolls.