Friday, July 24, 2009

Vegetarian Egg Rolls


Vegetarian Egg Rolls

1 package egg roll wrappers*
2 carrots, shredded
3 cups shredded cabbage
1 8 oz. can bamboo shoots, slivered
6 green onions, chopped
8 mushrooms, chopped
2 cups bean sprouts
2 stalks celery, chopped
1 tablespoon olice oil
1 pound frozen and reconstituted tofu, crumbled
2 tablespoons soy sauce
oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid evaporates. Cool filling to room temperature. Fill egg roll wrappers with about 2 tablespoons of filling each. Deep fry or pan fry until lightly browned.

*For gluten-free option, use soaked rice papers.

**Photo: the youngest, now 21 and still cooking veg*n and loving it.

3 comments:

comfrey cottages said...

oh yea, i am coming to your house for supper!!!lol thanks for posting sweetie! sorry not been around much. summer is so busy with the grandkids out of school!! love your recipes though and do appreciate you taking the time to run this blog!! :) hugs

Debra said...

Do you have a source for egg free egg roll wrappers? I bought a pasta machine from my mom to make my own. I hope it works we miss egg rolls!

La Tea Dah said...

Debra, I use rice papers, since we need a gluten-free option at our house. They work quite well --- I buy them at the Asian market --- soak them in warm water,and then use the to wrap. Let me know if you come up with a homemade version of egg roll pasta wraps.

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