Friday, November 11, 2011

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 vegetable oil
1 pound frozen and reconstituted tofu* -- crumbled
2 tablespoons soy sauce or Tamari 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 a gluten-free version, use rice wraps instead of egg roll wrappers.  You may need to use two or three to add strength; simply layer.


Heather said...

That's a great recipe! My husband loves egg rolls, and I've been buying the frozen ones which I know are full of preservatives and who knows what. Thanks for sharing the recipe.

La Tea Dah said...

You're welcome, Heather. I hope you enjoy the recipe.

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