Linda's Egg/Spring rolls

My friend Linda texted me a recipe for egg rolls that she made for her vegetarian/pescetarian son that looked so easy, I thought I'd give it a go. And what better day than the first day of the lunar new year--Happy Year of the Snake everyone!

Mix together:
1 container of firm tofu (I used a 16 oz block), smashed up with your hands
1 cup of finely shredded cabbage
1/2 cup finely grated carrots
cooked rice vermicelli noodles (roughly chopped so they aren't long)
1 egg
minced garlic (I used 2 cloves worth)
pepper (I used a generous sprinkle)
scant TBSP of fish sauce

Beat an egg in a bowl--this will be the sealant.

I used spring roll wrappers because I like the thinner wrappers and I'm able to find them made without egg (i.e., vegan for me).

Put the wrapper on the diagonal. I was able to put about 1/4 cup of filling on the lower third: 

Roll up from the bottom (south) point until even with the west and east points:

Then fold the side points in and continue to roll towards to the top:

Brush some egg on the last little triangle and then finish rolling up to seal up the wrapper:

These are usually deep-fried, but Linda said it's a waste of oil. She said just heat up about 1/8" of oil in a pan, but you'll have to rotate and cook all four sides.

Her suggestions of dipping sauce were either the typical fish sauce mix that is eaten with spring rolls or a Thai-ish sauce of hoisin sauce and peanut butter (about 3 parts hoison to 1 part peanut butter).

I made a fish sauce dipping sauce by mixing up:
1/2 cup water
2 tbsp sugar
2 tbs of fish sauce
1 tbsp of vinegar
juice from a lime wedge or two
1/2 tsp garlic powder
1 tsp of chili-garlic sauce

I also made the old standby dipping sauce my mom would make which is just equal parts soy sauce to vinegar (she used white, I use rice).

Tasty way to start the Year of the Snake!