Vegetarian Eggrolls

Morgan Chicarelli


*If you aren't sure about how to wrap an eggroll this is the best example I could find on YouTube:

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


1Add the first seven ingredients into a large bowl.
2Lay out a dozen egg roll wrappers (any more and they'll dry out).
3Scoop 1/2 cups worth of filling into each wrapper.
4*Fold in corners (bottom first, then two sides, then finish).
5Using the egg white as a glue - seal the last corner onto the egg roll.
6Make sure they are tight but no holes are created, if so use pieces from another wrapper - bandaid style
7While 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.
8Fry egg rolls in batches until golden brown. Let drain on paper towels.

About Vegetarian Eggrolls

Regional Style: Asian
Dietary Needs: Vegetarian