Serves: 5
Total Calories: 150
Yield: 12 Egg Rolls

1/2 cup dried arame
8 ounces firm tofu diced
3 cups thinly sliced green cabbage
1 cup diced celery
4 cloves garlic
1 teaspoon grated ginger
1/4 cup tamari sauce
2 tablespoons toasted sesame oil
1 tablespoon unsulfered molasses or honey
1 teaspoon arrowroot powder
1 teaspoon water
12 egg roll wrappers (6 inch squares)
1 tablespoon canola oil
1/2 cup coarsely chopped cilantro (optional)

1. Preheat the oven to 350°F.

2. Place the arame in the bottom of a large mixing bowl, and layer the tofu on top (the water from the tofu will hydrate the arame). Add the cabbage and celery, and set aside.

3. Place the garlic and ginger in a blender. Add the tamari, sesame oil, and molasses, and purée until smooth. Adjust the seasonings, if desired. Combine the dressing and arame-vegetable mixture.

4. In a small bowl, dissolve the arrowroot in the water.

5. Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of the arame mixture in the center. Fold the right and left sides of the wrapper over the filling, then fold up the bottom corner, and roll up tightly. Dab some of the arrowroot mixture on the open flap, and then seal the egg roll. Repeat with the remaining wrappers and filling.

6. Place the rolls on an un-oiled baking sheet, and brush the tops with canola oil. Bake 15 to 20 minutes, or until golden brown.

7. Arrange the egg rolls on a platter and serve plain or topped with your favorite sauce and a sprinkling of cilantro.

For a Change . . .
• Instead of baking the rolls, deep-fry them. Heat 1/2 cup canola oil (about 1/2 inch) in a medium-sized skillet over medium heat. Add the rolls and fry, rotating them as they cook, until golden brown on all sides.

Nutritional Facts:

Serves: 5
Total Calories: 150
Calories from Fat: 72

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