Vegetarian Egg Rolls
- Prep Time 0:15
- Cook Time 0:10
- Estimated Cost $11.00
- 7 Comments
These simple egg rolls help make a regular old dinner seem special. In my humble opinion they’re as good as (if not better than) takeout. I like to have friends over to make them together since they’re so fun and easy to make. If you own a deep fryer, this is a great opportunity to break it out, but shallow-frying works just as well.
- 10 large egg roll wrappers $4 for a package of 30
- 1 red bell pepper, diced $1
- 4 scallions, sliced $1
- 1 carrot, shredded $0.50
- 1/2 small head red cabbage, sliced thinly $1
- 2 heads bok choy, sliced thinly $1
- 3 cloves garlic, minced Pantry
- 1 small piece ginger, peeled and minced $1
- 3 oz. firm tofu, crumbled $1.50 for 10 oz.
- 2 tbsp soy sauce Pantry
- 1/4 cup plus 1 tbsp vegetable oil Pantry
- Heat 1 tbsp vegetable oil in a large frying pan over high heat. Add all vegetables, including garlic and ginger and cook, stirring frequently, until quite fragrant and slightly soft (about 3 minutes). Add crumbled tofu an cook for one more minute. Transfer to a cool bowl and set aside. Clean pan and return to stove for later use.
- Lay an egg roll wrapper on a clean, dry surface. Make a little mound of the vegetable-tofu mixture in the middle of the wrapper and roll up, tucking in the ends, as though making a little burrito. Repeat with the remaining egg roll wrappers and filling.
- Heat the remaining vegetable oil in the frying pan over high heat. Cook the egg rolls, a few at a time, seam-side-down until golden and crispy. Flip and cook on the other side. Add more oil if necessary.
- Drain on paper towels. Serve either whole or cut on the bias with the dipping sauce of your choice (I like ginger-soy sauce or sweet chili).
Makes 10 large spring rolls.