BrokeAss Gourmet

BrokeAss Gourmet

Vegetarian Egg Rolls

  • Prep Time 0:15
  • Cook Time 0:10
  • Estimated Cost $11.00

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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can these be baked?

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