Sam Choy's Kitchen recipe: Tofu Spring Roll

Sam Choy's Kitchen recipe: Tofu Spring Roll
(Yields 4 servings)

2/3 block tofu
8 spring roll wraps
½ pound skinned shrimp
3 Tbsp. green onions, chopped
1/3 bunch of chives, chopped
ginger juice, squeezed
2 Tbsp. Japanese sake
salt and pepper
1 lemon
Sweet chili sauce
Vegetable oil for frying
Potato starch, mixed with water (to seal the spring roll)

Chinese parsley

Wrap tofu block in paper towel, sit for about 20 minutes.
Cut tofu into spring roll wrap size length, square cut about ¾ to 1" size.
Chop shrimp and place in bowl, add green onions, chives, ginger juice, sake, salt, and
pepper and mix well.
Place spring roll wrap on paper towel, add tofu, chives, and shrimp.  Wrap well,
Seal by using potato starch mix
Fry at medium heat until golden brown.  Cut spring rolls in half if desired.
Place cut spring rolls over arranged lettuce, tomato, and Chinese parsley.
Serve with lemon and sweet chili sauce.
Optional sauce: ponzu or mustard and shoyu.