Recipe by spatchcock
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!!
- 1 (14 ounce) package firm tofu (I use the organic kind because I like its texture) or 1 lb lean ground beef or 1 lb ground pork or 1 lb ground chicken or 1 lb baby shrimp
- 1 teaspoon minced ginger
- 2 cups finely chopped cabbage (I use the bagged coleslaw mix at the grocery store)
- 1⁄4 lb bean sprouts
- 1⁄2 cup shredded carrot (this is included in the coleslaw mix, so if you use the mix you could omit the carrot)
- 2 tablespoons oyster sauce
- 3 green onions, finely chopped
- 1 (16 ounce) packagelarge square egg roll wraps
- 2 -3 egg whites
- nonstick cooking spray
- sweet and sour sauce (for dipping)
- soy sauce (for dipping)
- mustard (for dipping)
- catsup (for dipping)
Directions See How It's Made
- Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
- Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
- Cook for two minutes more.
- Stir in oyster sauce and let mixture cool.
- Use two tablespoons of filling for each wrapper.
- Fold up egg rolls, envelope-style.
- Tuck in all corners, and seal with some brushed-on egg whites.
- Brush rolls with egg whites to make them crispy since we aren't frying them.
- "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
- Serve warm with the above-mentioned dipping sauces.