On the left are vegetables for filling (cabbage, carrot, celery, bamboo shoots, bean sprouts, green onion and cilantro). On the right is the bean curd skin. You can find them in some Asian grocery stores.
Stir fry vegetables with Ying's Stir Fry Sauce.
Cool and set aside. Wet the skin until it is soft.
Cut skin into spring roll sizes and wrap them like spring rolls.
Heat 3 cups oil in a wok and deep fry bean curd rolls until they are golden brown.
Dip the bean curd rolls in Ying's Sweet & Sour Sauce.