Vegetarian (Or Not) Egg Rolls

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Prep:

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!!

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Ingredients [?]

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  • add   sweet and sour sauce (for dipping)
  • add   2 cups finely chopped cabbage (I use the bagged coleslaw mix at the grocery store)
  • add   1 teaspoon minced ginger
  • add   catsup (for dipping)
  • add   nonstick cooking spray
  • add   2-3 egg whites
  • add   2 tablespoons oyster sauce
  • add   1 (14 ounce) package firm tofu (I use the organic kind because I like its texture) or 1 lb lean ground beef or ground pork or ground chicken or baby shrimp
  • add   3 green onions
  • add   1/2 cup shredded carrots (this is included in the coleslaw mix, so if you use the mix you could omit the carrot)
  • add   1/4 lb bean sprouts
  • add   mustard (for dipping)
  • add   1 (16 ounce) package large square egg roll wraps
  • add   soy sauce (for dipping)

Instructions

  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!