Tuesday, May 17, 2011

Vegetarian Egg Rolls

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

1. Heat oil in a skillet or wok. 

2. Add celery, carrots, and mushrooms. Stir-fry 2 to 3 minutes. 

3. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an 
   additional 1 to 2 minutes. 

4. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid 

5. Cool filling to room temperature. Fill egg roll wrappers with about 2 
   tablespoons (6 tsp) of filling each. 

6. Deep fry or pan fry until lightly browned.

Serves 6.


Pinky said...

Could you spray these with oil and cook them in the oven? :-)

La Tea Dah said...

Absolutely, Pinky!!! Or you can skip the "frying" step altogether. I like them with the last step (frying) omitted completely. If you would like them with "wheat", regular egg roll wraps work great (like wonton wraps).

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