Eggrolls
Crispy eggrolls packed with flavorful tofu, cabbage, carrots, and mushrooms, perfect as an appetizer or snack. The combination of soy sauce, sesame oil, and fresh ginger creates a savory taste that appeals to vegetarians and party hosts alike. Crispy, crunchy, and full of umami goodness.
Ingredients
- 1/2 to 1 lb. crumbled tofu ⓘ
- 1 to 1 1/2 heads shredded cabbage ⓘ
- 1 shredded carrot
- 4 oz. chopped mushrooms ⓘ
- 2 green onions, minced ⓘ
- 1 Tbsp. minced fresh ginger root ⓘ
- 8 oz. bean sprouts ⓘ
- 3 Tbsp. soy sauce ⓘ
- 1 Tbsp. roasted sesame oil
- 1/4 tsp. pepper
- eggroll wrappers ⓘ
- oil for frying ⓘ
- water ⓘ
- salt ⓘ
Instructions
- Drain all ingredients well.
- Combine crumbled tofu, shredded cabbage, shredded carrot, chopped mushrooms, minced green onions, minced ginger, bean sprouts, soy sauce, sesame oil, pepper, and salt in a bowl.
- Place a spoonful of the mixture onto an eggroll wrapper, then roll it up according to the package instructions, sealing with a touch of water.
- Heat 2 tablespoons of oil in a 10-inch nonstick frypan over medium heat.
- Arrange enough eggrolls in the pan to cover the bottom without overlapping.
- Add 2/3 cup cold water to the pan and cover. Bring to a boil.
- Once boiling, turn the heat to medium and cook until the water evaporates.
- If needed, add 1 tablespoon of oil to the pan.
- Fry the eggrolls until both sides are golden brown and crispy.
Tips & Substitutions
For added flavor, consider incorporating diced bell peppers or water chestnuts into the filling. If you want a gluten-free option, use rice paper wrappers instead of traditional eggroll wrappers. Adjust the soy sauce to your taste or substitute with tamari for a gluten-free alternative. Be sure to drain the tofu well to prevent a soggy filling.
Serving Suggestions
Serve these eggrolls with a side of sweet and sour sauce or soy sauce for dipping. They pair beautifully with Simple Supper Beef And Broccoli or a refreshing cucumber salad. For a light meal, consider serving them alongside a bowl of hot miso soup or a mixed green salad.
Storage & Reheating
Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 375°F (190°C) and bake for about 10-15 minutes, or until heated through and crispy. Avoid microwaving, as they may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggrolls contains roughly 277 calories, with 5g protein, 7g carbohydrates, and 27g fat. It is an excellent source of vitamin D (74% of the Daily Value) and vitamin C (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2586mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Store it in an airtight container in the fridge. Just remember to fill and fry the eggrolls shortly before serving for the best texture and flavor.
What can I substitute for tofu?
If you're not a fan of tofu, you can replace it with shredded chicken, cooked shrimp, or even tempeh for a different flavor profile. Just ensure any protein is fully cooked before mixing it with the other ingredients.
How do I keep the eggrolls crispy after frying?
To maintain crispiness, place fried eggrolls on a wire rack instead of paper towels. This allows air to circulate around them, preventing them from becoming soggy. Serve immediately for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).