These are an excellent side dish with a stir fry. Dip in plum sauce or sweet and sour sauce. Makes 20 - 25 egg rolls.
1 package of egg roll wrappers
1 diced onion
2 minced garlic cloves
2 cups grated carrot
2 cups grated cabbage (if you use red cabbage everything will be purple, i know from experience)
1 cup bean sprouts
1 cup cubed extra firm tofu
3 chopped green onions
1 tablespoon veg. broth or water for sauteing
Sauce:
2.5 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon brown sugar
3 tablespoons water
Saute the onion, garlic and tofu in veg. broth or water for 3 minutes, add in the rest of the vegetables and stir fry for about 6 minutes (cooked, but not mushy). Mix the sauce in a bowl, then pour over the veggie mixture. Heat for 3 more minutes. Place about 1/8 cup of the mixture into the center of the egg roll wrap. Fold it like an envelope (there should be a diagram on the packaging of how to do it). Spray non-stick cooking spray on pan, place egg rolls in pan, then spray a little bit more on top. Then cook for 10 - 15 minutes at 425. Enjoy!
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