1/2 lb broccoli (cut into small flowerets)
2 cups Chinese cabbage (finely sliced)
1 cup bamboo shoots
1 cup sliced water chestnuts
3/4 lb bean sprouts
1 cup chopped tofu
1 package eggless pastry wrappers (thawed)
5 tbsp Chinese sesame oil
1 tbsp minced fresh ginger
1/4 tsp hing
1/4 tsp black pepper
1 1/2 tbsp Soya sauce
1 1/2 tsp salt
1 1/2 tbsp ground coriander
4 cups oil for frying

Spring Rolls

1. In wok heat sesame oil, then add hing, fresh ginger, black pepper and broccoli. Cover and cook on medium heat for 10 minutes. Add cabbage and fry for 3 more minutes.
2. Add bamboo shoots, water chestnuts, and chopped tofu. Fry for 3 more minutes. Add bean sprouts, salt, ground coriander, Soya sauce and fry for another 2 minutes. Put in colander to drain excess juices.
3. Unwrap pastry. Have a small bowl of water handy to seal pastries. In center of pastry put 4 tbsps stuffing. Fold sides over towards center, roll and seal. Repeat with the remaining rolls.
4. Heat 4 cups of oil in wok. Oil should be very hot. Fry each roll on each side for 30 seconds or until golden brown.
5. Drain on paper towels. Serve warm with a sweet-and-sour sauce if desired.