Vegetarian (Or Not) Egg Rolls

Recipe by spatchcock
READY IN: 45mins


  • 1
    teaspoon minced ginger
  • 2
    cups finely chopped cabbage (I use the bagged coleslaw mix at the grocery store)
  • 14
  • 12
    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) package large 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)


  • 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.
  • Enjoy!