Tofu Egg Roll

• Kampyo (dried gourd)

Egg mixture:

• 5 eggs
• ½ tbsp. sugar
• 1 tsp. monosodium glutamate
• ¼ tsp. salt

Tofu filling:

• 1 tofu (a block)
• 1 can crab meat (6½ oz. can)
• ¼ cup grated carrots
• ¼ cup peas
• 1 stalk green onion, chopped
• ½ tsp. monosodium glutamate
• 1 tbsp. sugar
• 1 tsp. salt
• 1 egg

Soak a few strips of kampyo in water to soften. Beat eggs lightly and add seasonings. Grease large skillet or griddle and fry egg mixture in thin sheets. Makes 5-6 sheets.

To make filling, drain tofu and mash with fork or pastry blender. Add remaining ingredients and mix well. Divide mixture into as many egg sheets, spread and roll as in jelly roll. Tie with dampened kampyo about an inch apart. Steam 20 minutes. When ready to serve, cut between tied sections and serve with shoyu. Serves 6.