1 package tofu, mashed
3 carrots, shredded
1 onion, chopped fine
1 cup jicama, chopped fine
Squeeze above in cheesecloth till no liquid comes out
1 tablespoon black pepper
1 tablespoon salt
1/4 cup cornstarch dissolved in 2 tablespoons soy sauce
Mix all this together with a fork. Put 2 tablespoons on each eggroll wrapper. (Sorry I can’t describe how to wrap them; look at directions on egg roll wrapper package) Seal with 1 tablespoon cornstarch dissolved in 1 tablespoon water.
Fry these in an electric frying pan, in 1/2″ of oil.