Vegetarian (Or Not) Egg Rolls
photo by spatchcock
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
20 egg rolls
ingredients
- 1 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
- Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
- Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
- Cook for two minutes more.
- Stir in oyster sauce and let mixture cool.
- Use two tablespoons of filling for each wrapper.
- Fold up egg rolls, envelope-style.
- Tuck in all corners, and seal with some brushed-on egg whites.
- Brush rolls with egg whites to make them crispy since we aren't frying them.
- "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
- Serve warm with the above-mentioned dipping sauces.
- Enjoy!
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RECIPE SUBMITTED BY
spatchcock
United States
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