Thaw the spring roll package as per instructions. I kept mine in the refrigerator the night before and it thawed well.

Chop all the vegetables and tofu into very fine pieces.

In a small bowl, mix water, soy sauce, sugar and corn starch and keep it aside.

In a pan, heat 2 tablespoon of oil and add the chopped tofu. Let it cook until it is evenly browned.

Now add the cabbage, carrots and the scallions and stir fry for about 5 minutes until the vegetables are half way cooked.

Now add the corn starch mixture to the pan and mix well to coat. The sauce will thicken in about 2 minutes and everything will come together. At this stage, turn off the flame and let the filling cool entirely.

In a small bowl add about 3 tablespoon of water and 2 teaspoon of all purpose flour and mix well. This will be the mixture to seal the edges. I used this instead of egg wash. If you are fine using eggs, then use egg wash to seal the edges.

Take a single wrapper and place it like a diamond with a pointed edge facing you.

Place about a tablespoon of filling on the top half of the diamond (close to you).

Fold the edge over the filling and tuck it underneath the filling. Now brush all the remaining three sides with egg wash or flour wash (I wonder how I came up with that name).

Fold over the 2 sides inside to enclose the filling (like an envelope). Now roll the spring rolls all the way to the end and seal the edge.

Repeat the same with the rest of the filling and place it on a dish seam side down. At this stage you could refrigerate the rolls covered with plastic wrap until you are ready to fry. I made this in the afternoon and then fried them before dinner.

Heat enough oil in a frying pan and deep fry the rolls, few at a time (I fried about 4 at a time) until they are golden brown. Drain on a paper towel lined dish.

Serve the Vegetable and Tofu Spring Rolls hot with dipping sauce. I served it with store bought plum sauce.