Eggrolls

14 ingredients
10 steps

Ingredients

  • 1/2 to 1 lb. crumbled tofu
  • 1 to 1 1/2 heads shredded cabbage
  • 1 shredded carrot
  • 4 oz. chopped mushrooms
  • 2 green onions, minced
  • 1 Tbsp. minced fresh ginger root
  • 8 oz. bean sprouts
  • 3 Tbsp. soy sauce
  • 1 Tbsp. roasted sesame oil
  • 1/4 tsp. pepper
  • eggroll wrappers
  • oil for frying
  • water
  • salt

Directions

  1. 1
    Drain everything well.
  2. 2
    Add everything together except oil, water and eggroll skins.
  3. 3
    Add a large spoonful of mixture to skin and roll (rolling directions on package).
  4. 4
    Adding a touch of water will make eggroll skin stay closed.
  5. 5
    To fry (and boil) spread 2 tablespoons oil in a 10-inch nonstick frypan.
  6. 6
    Arrange enough dumplings to cover the bottom without overlapping.
  7. 7
    Add 2/3 cup cold water; cover pan, bringing it to a boil.
  8. 8
    Turn to medium heat until water has evaporated.
  9. 9
    Add 1 tablespoon oil if needed.
  10. 10
    Fry until both sides are brown.

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