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
evaporates.
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.
Could you spray these with oil and cook them in the oven? :-)
ReplyDeleteAbsolutely, 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).
ReplyDelete