Makes about 20
Adapted from Low-Fat No-Fat Thai
About 2 oz cellophane noodles
1 carrot, shredded
1 1/2 cups cabbage, shredded
2 green onions, finely chopped
1 small can bamboo shoots, drained
4 oz frozen tofu, thawed and chopped
2 tbsp vegetarian oyster flavoured soy sauce
2 tsp agave nectar
2 tbsp chopped cilantro
20 spring roll wrappers
2 tbsp flour mixed with water to form a thick paste
1 egg white
Meanwhile, for the filling, heat a wok over medium high heat. Add a bit of water, and then the garlic. Stir for a couple seconds, and toss in the bell pepper and cabbage. After those are tender, about 3 minutes, add the carrot, green onions, bamboo, and tofu. Heat through, and remove from heat. Add in the cooked noodles, soy sauce, agave, and cilantro, and mix through.
Heat the oven to 425.