Tofu Vegetable Egg Rolls Recipes

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

Steps:

• Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
• Heat 1 T. oil in wok or skillet until hot.
• Add ginger, onion, and cabbage; stir fry for 1 minute.
• Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
• Egg roll filling Instructions-------------------.
• Make a sealer for folding egg roll by stirring together flour and water.
• Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
• Place 1 egg roll wrapper with 1 corner facing you.
• Place 3 tablespoons of filling on the center of the wrapper.
• Fold bottom corner over filling.
• Moisten left and right corners with the sealer.
• Fold them to the center, over filling sealing them to the bottom corner.
• Brush sealer onto the top corner edges.
• Roll egg roll up away from you enclosing filling tightly.
• Press top corner onto egg roll to seal (like an envelope).
• Repeat for each egg roll.
• To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
• Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
• Keep warm in a 250 degree oven until all egg rolls are fried.