homemade vegetarian egg rolls

saute the following til tender and in the following order:

2 Tbs olive oil (or canola)
1 clove minced garlic
1 medium vidalia onion, chopped fine
1 sweet red bell pepper, diced small
16 oz bok choy, chopped to small pieces
2 cups napa cabbage, sliced thin and then chopped fine
2 grated carrots
1 bunch green onions, sliced thin
1 tub of extra firm tofu that's been mashed and drained for awhile in a colander

combine the following and add to the above onced cooked:
2 Tbs soy sauce
1 Tbs cornstarch
1 tsp ground ginger
1/2 tsp sugar

let filling cool. i prefer to drain it in a colander before making the egg rolls so they don't get overly wet.

1 package egg roll wrappers (24 approx). place 3 Tbs filling on each wrapper across the middle. roll as the package instructions tell you to. fry in canola oil at 350 degrees til crispy golden brown. drain on paper towels on a plate. serve w/ the following dipping sauce or with premade duck sauce from your supermarket.

hoisin dipping sauce

1/4 cup hoisin sauce
1 Tbs water
2 Tbs rice vinegar (mirin)
1 tsp dark sesame oil
1/2 tsp chili paste (optional)