8 ounces mushrooms, sliced
1 tablespoon minced ginger
1 (16 ounce) bag coleslaw mix
6 green onions, sliced
1/4 cup stir fry sauce
1 (12 ounce) box firm silken tofu
1 (20 ounce) package spring roll wrappers
hoisin sauce, to taste
1. Saute mushrooms and ginger until mushrooms are soft. Add coleslaw mix and green onion. Cook until cabbage is cooked but still a little crunchy, about 5 minutes over high heat.
2. Add stir fry sauce and mix well. Crumble tofu into veggie mixture and cook another 1-2 minutes until tofu is warm. Put veggies in bowl.
3. Soak spring roll wrappers in warm water until pliable, about 1 minute. Assemble wraps, spread about 1/4 cup veggies into middle of wrapper, add hoisin sauce on top and wrap up like egg roll.
Source of recipe: I whipped this up for dinner last night and thought I would share, the original recipe has eggs in it and I adapted it to be vegan.