Yummy Egg Rolls!!

Ok, so today I decided to make Tofu Egg Rolls. I haven't made them in ages and they are so good!
















Egg Rolls

1 package water packed tofu, crumbled (or 1 lb ground beef)
1 tsp minced ginger
2 cups finely chopped cabbage
1/4 lb bean sprouts
1/2 cup shredded carrots
3 green onions, finely chopped
2 Tbs Oyster sauce
1 pkg Nasoya Egg Roll Wrappers
Vegetable oil for frying (or deep frying)
Sweet and sour sauce
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(below is a picture of shredded cabbage & carrots, chopped green onions and crumbled tofu.


Stir-fry tofu (or meat) and ginger in wide skillet over high heat until lightly browned, 2-3 minutes.


Add cabbage, bean sprouts, carrots and green onions;


Cook for 2 minutes. Then stir in Oyster sauce.


Turn off heat and let cool. I usually move the mixture to another pan so I can use this pan to fry the egg rolls in.

Pour about 1/4-1/2 inch of oil into frying pan. And cover a plate with 2-3 paper towels to absorb the oil after removing the eggrolls from frying pan.


Place 2 Tbs of filling in each egg roll. Follow folding directions.


Here is a video of how to roll up the eggrolls.

Then fry egg rolls at 350 in hot oil, a few at a time. turn once when golden on bottom, 2-3 minutes.

Drain on paper towels. Serve warm with Sweet & Sour sauce.


Enjoy!