Mustard Green Spring rolls

Mustard greens have become synonymous with the soul food of African-American kitchens.  But, they are appreciated across the globe by many other peoples.  Here they are used as the focal ingredient in the following half-sized, pencil shaped spring rolls from Canton in the south of China.

8 oz very firm tofu, patted dry, and cut into ¼ inch dice
1 pint vegetable oil
8 oz mustard greens, shredded
12 dried shitake mushrooms, soaked for 30 minutes and thinly sliced
1 small leek, shredded
½ cup bamboo shoot, cut into fine strips
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
½ teaspoon salt
a pinch of sugar
1 package of frozen spring roll wrappers, thawed, and cut in half on the diagonal

Add dry tofu cubes to hot oil, and deep fry until cubes separate, float to top, and turn light brown.  Remove from oil and drain.  Reserve oil.

Heat 2 tablespoons of oil in a wok.  Add mustard greens, and cook until they collapse; add mushrooms, then leek, then bamboo shoots, then fried tofu cubes at 2 minute intervals.  Add in soy, wine, salt, sugar, and stir fry in wok until most of liquid is evaporated.  Pour mixture into bowl and cool.

Pull a triangular spring roll wrapper sheet from the stack, placing the long side nearest to you.  Place 1 tablespoon of filling about 1 inch from long edge as a 4-5 inch ribbon.  To allow the roll to seal, brush water onto the upper narrow tip.  Fold left and right corners to the center, and then roll the long edge up towards the narrow tip.  Repeat for all remaining wrappers. 

When all rolls have been made, reheat the reserved cooling oil to 350o F.  Lower spring rolls a few at a time into the hot oil and fry until they turn golden brown and are crisp.  Remove and drain on paper towels.

Serve hot with a dip made of 1 tablespoon minced ginger root and 2 tablespoons rice vinegar.

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