Vegetarian Egg Rolls - Baked or Fried
A hearty and flavorful, but also healthy egg roll that can be baked or fried
Ingredients
- 2-3 carrots shredded or finely chopped
- 3/4 C snow peas chopped
- 1/2 head small cabbage chopped
- 2 cloves garlic minced
- 1 TBSP ginger grated (or 1 tsp dried ginger)
- 1/4 tsp salt
- 1 TBSP nuetral oil ie canola, peanut, safflower, etc
- 1 tsp sesame oil
- 14 oz extra firm tofu
- 1 package egg roll wrappers
Instructions
- If baking the egg rolls, preheat your oven to 425°F (or 400° for convection bake). 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 and ginger briefly. 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.) Season with 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 for 20-25 minutes or until their crispiness meets your standards.
- Serve with your favorite sauce.