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Spring rolls with shrimp

1 package extra-firm tofu
1/4 pound cooked tiny shrimp
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1/4 teaspoon ground white pepper
1-2 tablespoons minced cilantro
2 tablespoons oil
2 cups finely shredded Napa cabbage or other greens
1 tablespoon soy sauce
1/2 cup chicken or vegetable stock
1 teaspoon toasted sesame oil
2-3 slivered green onions
a paste of 1 1/2 tablespoon cornstarch and 1 tablespoon water
20 egg roll wrappers, large square
a paste of 1 tablespoon flour and 1 1/2 tablespoons water
4 cups peanut oil for deep frying

Drain and pat dry tofu. Finely mince shrimp and tofu. Marinate in mixture of soy sauce, cornstarch, salt, pepper, and cilantro. Heat the 2 tablespoons oil in fying pan. Fry the shrimp mixture 2-3 minutes. Remove to a bowl. Add shredded cabbage to pan. Cook and stir 1 minute. Add soy sauce, stock, and sesame oil. Cover. Cook 2 minutes. Add shrimp mixture, shredded green onions, and the paste of cornstarch, cook until thickened. Cool. Place 2 tablespons filling on won ton wrapper, about 1 inch form the edge that is toward you, roll once or twice, then fold right side toward center, then left side toward center, continue rolling into a tight roll. Stick outer edge of skin to roll with flour paste. Place with the side face down to hold tightly and to keep its shape until time for frying. Heat oil in pan, deep fry about 10 at a time, about 3 minutes. 
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