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.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).