Tag Archives: Egg Rolls

Baked tofu and vegetable egg rolls

Well. Seems like everything else this year, Christmas snuck up on me from behind, tapped me on the shoulder, and darted away. I was busy eating egg rolls. I hope that’s a good enough excuse.

To be honest, I needed these egg rolls. The past few days have been exhilarating, and overwhelming, and about three different kinds of emotional. Two of my dearest friends from college got married–to each other, no less–and so I spent the weekend in Virginia with our closest cadre of friends, drinking too much and staying up too late and feeling deeply, radiantly happy every time I looked into their faces. We’re all scattered across the country now, and when we all saw each other it was as if no time had passed. And yet. There are weddings now, and graduate degrees, and careers forming, and the slow realization that we’re settling into places and identities without each other. This process of cutting a path through the thicket of adulthood, knowing that I’m doing it so far away from many of the people I love, is starting to become very real.

So I came home and made egg rolls for Christmas. The recipe is an odd one, out of a stained and dog-eared old cookbook on my parents’ kitchen shelf, written by an American woman intent on introducing Chinese Buddhist vegetarian cooking to the masses. The filling is a cornstarch-thickened melange of carrot and celery and baked tofu, chunky and chewy and rather unlike any other egg roll I’ve ever had. My family has made these egg rolls, in one form or another, since I was a preteen, and so they taste familiar to me, and soothing, and comfortable. Now, on my own, I’ve adjusted the flavors in marginal ways, changing an ingredient or two to suit my tastes and compensating for errors in the original directions. But I haven’t strayed too far. In at least one aspect, I keep coming back to where I’ve been.

Belated Merry Christmas, everyone.

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