Vegetarian (Or Not) Egg Rolls |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I LOVE these egg rolls! I am a vegetarian (most of the time) so I use tofu in this recipe. This recipe is flexible; you can change the proportions or even ingredients to however many egg rolls you want (or how many wrappers you have left over). I think I first got this recipe from the Azumaya tofu wrapper package, but I don't deep fry it. Hope you like it!! Ingredients:
1 (14 ounce) package firm tofu (i use the organic kind because i like its texture) or 1 lb lean ground beef or 1 lb ground pork or 1 lb ground chicken or 1 lb baby shrimp |
1 teaspoon minced ginger |
2 cups finely chopped cabbage (i use the bagged coleslaw mix at the grocery store) |
1/4 lb bean sprouts |
1/2 cup shredded carrot (this is included in the coleslaw mix, so if you use the mix you could omit the carrot) |
2 tablespoons oyster sauce |
3 green onions, finely chopped |
1 (16 ounce) package large square egg roll wraps |
2 -3 egg whites |
nonstick cooking spray |
sweet and sour sauce (for dipping) |
soy sauce (for dipping) |
mustard (for dipping) |
catsup (for dipping) |
Directions:
1. Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
2. Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
3. Cook for two minutes more.
4. Stir in oyster sauce and let mixture cool.
5. Use two tablespoons of filling for each wrapper.
6. Fold up egg rolls, envelope-style.
7. Tuck in all corners, and seal with some brushed-on egg whites.
8. Brush rolls with egg whites to make them crispy since we aren't frying them.
9. Fry the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
10. Serve warm with the above-mentioned dipping sauces.
11. Enjoy!
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