Slice 4 slices of firm tofu, press with towel to dry, fry crispy in medium heat wok, drain.

8 Slices small carrot, 8 scallion shoots, soften in hot oil one minute, drain.

Put few drops of green peppersauce on each tofu strip, let cool while making egg roll wrappers. Add 4 Tbs fresh bean spouts.

Mix egg and 4 Tbs flour with 4Tbs water till smooth. Mix Tbs corn starch with Tbs water till smooth. Add corn starch to batter, stir, add water till thin like milk. Spray squirt of olive oil in medium heat skillet, Ladle 1/4 of batter to handle side of skillet, tip handle to let batter run and cover the bottom.

When edges curl and center feels no longer sticky, wrapper is ready to be filled. Slide onto plate, fill, glue edges shut with corn starch or batter, ready to be fried in wok.

Make two eggrolls at a time, fry 4 minutes on each side in 350F degree oil.

Drizzle sweet thick soy sauce on top, serve, enjoy.