Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spring Rolls With Napa Cabbage and Tofu Recipe
    Lost? Site Map

    Spring Rolls With Napa Cabbage and Tofu

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Sharon123's Note:

    This recipe is from Eileen Yin-Fie Los' cookbook, From theEarth, Chinese Vegetarian Cooking. I hope you enjoy! Putting here for safekeeping.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    egg rolls

    Units: US | Metric


    1. 1
      Mix the mustard with 3 tbls. water and set aside.
    2. 2
      Heat 2 quarts water with the sliced ginger and 1 tbls. salt. When it boils, add the cabbage, scallions, anad broccoli and cook for 1 1/2 minutes.(the water won't return to a boil). Drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze a few times until dry. Combine them with the tofu, minced ginger, and garlic. Sprinkle with the sesame oil, sugar, vinegar, and 3/4 teaspoons salt. Toss well and taste the mix to be sure it's seasoned to your taste.
    3. 3
      Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 3 tbls. of the filling crosswise, near the base. Lay a cilantro(or parsley) sprig on top. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic wrap, until ready to cook.
    4. 4
      To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper towels to drain. Continue frying the rest.
    5. 5
      Serve hot with mustard sauce or dipping sauce of your choice. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Spring Rolls With Napa Cabbage and Tofu

    Serving Size: 1 (1290 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 138.8
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.4 g
    Cholesterol 2.8 mg
    Sodium 193.4 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 1.8 g
    Sugars 1.3 g
    Protein 6.3 g

    The following items or measurements are not included:


    rice wine vinegar

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes