Egg Rolls Supreme

Makes 20 rolls , 1/2 hour to prepare

2 cups Mixed Bean sprouts

1 cup Alfalfa sprouts

1 cup shredded cabbage

1/4 cup Radish sprouts

1/2 cup green or yellow onion

1 pound diced tofu

1/2 cup shitake mushrooms

1/4 teaspoon chopped fresh coriander

Peanut or corn oil

1 tablespoon light soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

salt

20 egg roll wrappers

Stir fry the tofu and mushrooms in soy sauce for 2 minutes.  Remove from heat. 

Stir fry the sprouts, cabbage and onion in oil until soft and dry, but not brown.  Add seasonings and tofu-mushroom mix.  Stir. 

Blend cornstarch and 3 tablespoons water.  Pour all into wok; cook until sauce coats all. 

Remove, cool in paper towel. 

Roll mixture in egg roll wrappers.  Fry until golden brown and drain.

Items in bold grown at Chicago's Indoor Garden