Tofu-Vegetable Egg Rolls

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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