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In a heated pan with oil, stir-fry tofu and celery for 5 minutes.
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Add in remainder ingredients except beaten egg. Cook mixture for another 5 minutes and mix well.
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Season with black pepper.
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Spoon vegetable mixture into egg roll wrapper. Roll mixture tight and seal edges with beaten egg.
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Dip fry egg roll until golden brown. Serve with Lee Kum Kee Hoisin Sauce.