Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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

    Ingredients:

    Yield:

    egg rolls

    Units: US | Metric

    Directions:

    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:

    Advertisement

    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
    18%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 2.8 mg
    0%
    Sodium 193.4 mg
    8%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.3 g
    5%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    ginger

    rice wine vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

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

    Advertisement


    Food.com 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