Vegetarian (Or Not) Egg Rolls

Total Time
45mins
Prep 25 mins
Cook 20 mins

I LOVE these egg rolls! I am a vegetarian (most of the time) so I 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!!

Ingredients Nutrition

Directions

  1. Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
  2. Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
  3. Cook for two minutes more.
  4. Stir in oyster sauce and let mixture cool.
  5. Use two tablespoons of filling for each wrapper.
  6. Fold up egg rolls, envelope-style.
  7. Tuck in all corners, and seal with some brushed-on egg whites.
  8. Brush rolls with egg whites to make them crispy since we aren't frying them.
  9. "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
  10. Serve warm with the above-mentioned dipping sauces.
  11. Enjoy!
Most Helpful

4 5

Very nice, I added about a tablespoon of crushed red pepper flakes and about the same of garlic, no meat. They were very good.

5 5

These are so much than deep-fried egg rolls! I like them dipped in oyster sauce also. Very good.