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| 2 Esslöffel | olive oil |
| 1 | Inch grated fresh ginger |
| 1 | Cloves garlic chopped |
| 1 | Eight ounce pork chop |
| 2 | Scallions; slice |
| 1 | Carrot sliced |
| 1 klein | red pepper sliced |
| 1 Tasse | Napa cabbage; sliced |
| 1/4 Tasse | chicken broth |
| 2 Esslöffel | Reduced-sodium soy sauce |
| 1 Esslöffel | sugar |
| 4 x ca. 30 g | Firm tofu |
| 10 | Egg roll wrappers; each cut in half |
| | Diagonally, or 20 |
| | Wonton wrappers |
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In a wok or skillet, saute the scallions and ginger in 2 tablespoons of oil over low heat, stirring occasionally. Add sliced pork, cook two minutes.
Add scallions, carrots, and red pepper and stir fry over high heat for 2 minutes. Add the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add tofu. Cool for at least 15 minutes.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Pour the remaining 2 tablespoons of vegetable oil into a skillet and saute the egg rolls over medium-high heat until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
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