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Egg rolls

Vegetarian egg rolls with tofu.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 40 egg rolls
Course: Side Dish
Cuisine: Chinese
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 1/4 tsp ground ginger
  • 1/4 tsp ground garlic
  • 1/4 cup soy sauce
  • salt and pepper to taste
  • 1 head cabbage
  • 1 leek
  • 1 cup vegetable oil
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 packages egg roll wrappers (approx 40)

Equipment

  • Frying Pan
  • Food Processor
  • tongs
  • Plate
  • Paper towels
  • Small dish to hold water

Method
 

  1. In the food processor, shred cabbage, carrots and leeks.
  2. Add olive oil to pan, add the shredded cabbage, carrots, leeks, spices and soy sauce. Cook well.
  3. Using a plate, place down one egg roll wrapper. Add the filling along one long end, fold in the corners and roll the egg roll. Before closing, add a bead of water (with your finger) to seal the egg roll closed.
  4. Heat up the vegetable oil, about 1/4 inch in the pan at a time. Test to ensure the oil is ready by placing in a piece of the egg roll wrapper. If it starts to fry quickly, then place egg rolls in the oil. After a few minutes, flip the egg rolls over to cook the other side (this side will go faster).
  5. Once the egg rolls are cooked, place them on a napkin-lined plate. Enjoy!