Chinese Five Spice, Tofu Egg rolls

Drain tofu over night in a strainer.
Crumble the tofu in a bowl and mix thoroughly with the Chinese five spice. Set aside.
Saute onions and ginger in canola oil until they are soft. About half way through this process add the garlic and allow its flavors to mingle.
Add cabbage slaw mix. Saute until the cabbage slaw is soft.
Mix in the marinated tofu.
Pour mixture out onto a sheet pan and put in freezer until the mixture is cool and easy to handle.
Set a sheet of egg roll wrap on a clean surface in a diamond shape. At the bottom corner, place about a quarter cup of filling on the sheet. Bring that corner up and roll it one time. Then bring in the corners and continue to roll until you have used up all the dough.
After rolling all your egg rolls, fry them in hot canola oil. You will want to use a rondo or some sort of shallow pan with straight sides. Fill it with enough oil that your egg rolls will be half covered. Turn them when they are brown on one side.