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    You are in: Home / Recipes / Tofu-Vegetable Egg Rolls Recipe
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    Tofu-Vegetable Egg Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    Karen From Colorado's Note:

    I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.

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    Ingredients:

    Yield:

    Egg Rolls

    Units: US | Metric

    Filling

    Directions:

    1. 1
      Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
    2. 2
      Heat 1 T. oil in wok or skillet until hot.
    3. 3
      Add ginger, onion, and cabbage; stir fry for 1 minute.
    4. 4
      Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
    5. 5
      Egg roll filling Instructions-------------------.
    6. 6
      Make a sealer for folding egg roll by stirring together flour and water.
    7. 7
      Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
    8. 8
      Place 1 egg roll wrapper with 1 corner facing you.
    9. 9
      Place 3 tablespoons of filling on the center of the wrapper.
    10. 10
      Fold bottom corner over filling.
    11. 11
      Moisten left and right corners with the sealer.
    12. 12
      Fold them to the center, over filling sealing them to the bottom corner.
    13. 13
      Brush sealer onto the top corner edges.
    14. 14
      Roll egg roll up away from you enclosing filling tightly.
    15. 15
      Press top corner onto egg roll to seal (like an envelope).
    16. 16
      Repeat for each egg roll.
    17. 17
      To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
    18. 18
      Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
    19. 19
      Keep warm in a 250 degree oven until all egg rolls are fried.

    Ratings & Reviews:

    • on September 17, 2014

      55

      These worked out great The only change I made was to add a little S&P to the veggie mix. I loved the tips for letting the veggies drain and using the mix for the seal. They held together really well. I'm looking forward to making these again and experimenting with different combinations of veggies and seasonings just for fun. Thanks for the keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tofu-Vegetable Egg Rolls

    Serving Size: 1 (906 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 139.2
     
    Calories from Fat 16
    11%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 3.4 mg
    1%
    Sodium 225.1 mg
    9%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.5 g
    2%
    Protein 6.5 g
    13%

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