Maybe it’s just a sign that I’m getting old, but I always feel pretty cruddy the day after Halloween. When the kids’ petition me for their Halloween bags I stare at them blankly wondering how their bodies aren’t screaming,”Vegetables, I need vegetables!” the way mine is. After fetching everyone a piece of candy, my guilty, control-lacking-self included, I set out to make these egg rolls and hopefully bring balance to the world (or at least my body chemistry) once again.
I know that vegetarian dishes are shedding their bad rap of being lackluster and boring, but I think we haven’t fully flushed that idea from our brains. I kept trying to think of a more exciting name to entice you to try these, and maybe it was just my post-Halloween-junk-food-stupor, but I honestly couldn’t think of anything. Just know this, I am deeply in love with pork egg rolls, but these may have just stolen my heart. If you brain is working better than mine, you might even remember to turn on your rice cooker and you can serve it up with your favorite rice of choice.
Vegetarian Egg Rolls Baked or Fried
Yield: About 24 egg rolls
- 2-3 carrots, shredded or finely chopped
- 3/4 C snow peas, sliced (about 2 handfuls pre-chopped)
- 1/2 head small cabbage, chopped (about 2 C chopped)
- 2 cloves garlic, minced
- 1 tsp dried Ginger
- 1/4 tsp salt
- 1 TBSP Oil (Preferably a neutral oil like canola, peanut, or safflower), plus a little more if you’re baking the egg rolls and a lot more if you’re frying them
- 1 tsp sesame oil
- 6 oz extra firm tofu, chopped
- 1 package egg roll wrappers (My package had 24 sheets)
- If baking the egg rolls, preheat your oven to 425 degrees. If frying your egg rolls skip to step 2.
- Mix all the chopped and shredded vegetables together in a bowl.
- Heat a large skillet with 1 TBSP oil. Sauté garlic briefly and add vegetables before it begins to burn. (If you’re petrified of burning you garlic, just add it with the vegetables and everything will still taste delicious.) Add ginger and salt and continue sautéing until the carrots are just starting to become tender.
- Add tofu to the skillet and sauté 1 minute more. Remove from heat and stir in the sesame oil. Allow to cool to the point that you can touch it.
- Fill and fold the egg rolls. I always use the instructions on the package as a refresher, but if you’re feeling lost, this might help.
- If you’re frying the egg rolls follow the instructions for you fryer or if you’re like me, heat some oil in a skillet and proceed with caution. If you’re feeling like being a little healthier, lay those egg rolls out on a pan and either spray or brush them with oil. Bake for20-25 minutes or until their crispiness meets your standards.
- Serve with your favorite sauce.