Ingredients
-
1
-
1
-
2
-
1/4
-
1/2
-
2
-
3
-
1
-
2 - 3
-
-
-
-
-
-
Directions
Vegetarian (Or Not) Egg Rolls, I LOVE these egg rolls! I am a vegetarian (most of the time) so 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!!, Very nice, I added about a tablespoon of crushed red pepper flakes and about the same of garlic, no meat They were very good , These are so much than deep-fried egg rolls! I like them dipped in oyster sauce also Very good
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Steps
|
1
Done
|
Stir-Fry Tofu (or Meat) and Ginger in a Large Skillet Until Brown (about 2-3 Minutes). |
|
2
Done
|
Add Cabbage, Bean Sprouts, Green Onions, and Carrots (or Just the Sprouts and Coleslaw Mix). |
|
3
Done
|
Cook For Two Minutes More. |
|
4
Done
|
Stir in Oyster Sauce and Let Mixture Cool. |
|
5
Done
|
Use Two Tablespoons of Filling For Each Wrapper. |
|
6
Done
|
Fold Up Egg Rolls, Envelope-Style. |
|
7
Done
|
Tuck in All Corners, and Seal With Some Brushed-on Egg Whites. |
|
8
Done
|
Brush Rolls With Egg Whites to Make Them Crispy Since We Aren't Frying Them. |
|
9
Done
|
"fry"the Rolls a Few at a Time in a Skillet Over Medium-High Heat, Turning Occasionally, Until Golden. |
|
10
Done
|
Serve Warm With the Above-Mentioned Dipping Sauces. |
|
11
Done
|
Enjoy! |
