vegetarian eggrolls

Name: Vegetarian Eggrolls
Cuisine: Asian
Ingredients: 1 - bag of pre-shredded tri colored cole slaw mix, diced fine; 3 cup(s) bean sprouts, diced fine; 1 package(s) extra firm tofu, drained; 1 cup(s) sunflower seeds, de-shelled; 1 tablespoon(s) soy sauce; 1 teaspoon(s) garlic salt; 1 teaspoon(s) seasame oil; 1 package(s) egg roll wrappers; 1 - egg white; - cooking oil; - deep pot or wok

(1 RATING)

116 Pinches 1 Photo

M C

Anywhere, AL

Updated on Oct 7, 2011

*If you aren't sure about how to wrap an eggroll this is the best example I could find on YouTube: http://www.youtube.com/watch?v=uRE_J3UcSIU

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Ingredients

1 - bag of pre-shredded tri colored cole slaw mix, diced fine
3 cups bean sprouts, diced fine
1 package extra firm tofu, drained
1 cup sunflower seeds, de-shelled
1 tablespoon soy sauce
1 teaspoon garlic salt
1 teaspoon seasame oil
1 package egg roll wrappers
1 - egg white
- cooking oil
- deep pot or wok

How To Make vegetarian eggrolls

Step 1

Add the first seven ingredients into a large bowl.

Step 2

Lay out a dozen egg roll wrappers (any more and they'll dry out).
Step 3

Scoop 1/2 cups worth of filling into each wrapper.
Step 4

*Fold in corners (bottom first, then two sides, then finish).
Step 5

Using the egg white as a glue - seal the last corner onto the egg roll.
Step 6

Make sure they are tight but no holes are created, if so use pieces from another wrapper - bandaid style
Step 7

While you are filling and sealing the eggrolls have a pot/wok with cooking oil heating on the stove. Needs to be very hot so that the egg rolls pop and sizzle upon hitting the oil - test with a small corner of egg roll wrapper.
Step 8

Fry egg rolls in batches until golden brown. Let drain on paper towels.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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