Tofu-Vegetable Egg Rolls
Ingredients
- 12 egg roll wraps ⓘ
- 10 ounces firm tofu, drained ⓘ
- peanut oil or salad oil
- 1 teaspoon finely grated ginger ⓘ
- 1/2 cup chopped green onion ⓘ
- 1 1/2 cups finely chopped Chinese cabbage or 1 1/2 cups finely chopped cabbage ⓘ
- 1/2 cup chopped fresh mushrooms ⓘ
- Filling ⓘ
- 1 tablespoon flour ⓘ
- 2 tablespoons water ⓘ
Instructions
- Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
- Heat 1 T. oil in wok or skillet until hot.
- Add ginger, onion, and cabbage; stir fry for 1 minute.
- Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
- Egg roll filling Instructions-------------------.
- Make a sealer for folding egg roll by stirring together flour and water.
- Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
- Place 1 egg roll wrapper with 1 corner facing you.
- Place 3 tablespoons of filling on the center of the wrapper.
- Fold bottom corner over filling.
- Moisten left and right corners with the sealer.
- Fold them to the center, over filling sealing them to the bottom corner.
- Brush sealer onto the top corner edges.
- Roll egg roll up away from you enclosing filling tightly.
- Press top corner onto egg roll to seal (like an envelope).
- Repeat for each egg roll.
- To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
- Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
- Keep warm in a 250 degree oven until all egg rolls are fried.
Nutrition & Diet Analysis (per serving)
459
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).