Vegetarian (Or Not) Egg Rolls

“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!!”
READY IN:
45mins
YIELD:
20 egg rolls
UNITS:
US

Ingredients Nutrition

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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