Vegetarian Egg Rolls
INGREDIENTS
• 1 package egg roll wrappers
• 100 g glass noodles
• 1 cup firm tofu, pressed and crumbled
• 2 cups cabbage, thinly sliced
• ½ cup shredded carrot
• 3 cloves garlic, minced
• ½ tablespoon ground black pepper
• 2 tablespoons coconut oil, for stir-frying
• 2 cups canola oil, for deep frying
• 1 tablespoon cilantro, finely chopped
• 2 tablespoons light soy sauce
• 1 tablespoon dark or seasoning soy sauce
• 2 teaspoons mushroom seasoning, optional
• 1 tablespoon sugar
• A pinch of salt
METHOD
1. Soak the glass noodles in room-temperature water for 10 minutes, then drain thoroughly.
2. Heat coconut oil in a pan over medium-high heat. Add garlic, cilantro, and ground pepper; stir-fry 3–5 minutes until fragrant.
3. Add crumbled tofu and a pinch of salt. Stir-fry 5 minutes. Add drained glass noodles and cook another 5–7 minutes.
4. Add cabbage and carrots. Stir in light soy sauce, seasoning soy sauce, mushroom seasoning if using, and sugar. Stir-fry 5–7 minutes until tender but slightly crunchy. Let the filling cool slightly.
5. Place a wrapper in a diamond shape. Spoon about 2 tablespoons of filling onto the bottom third, fold the bottom over, fold in the sides, and roll tightly. Seal with a dab of water.
6. Heat canola oil to about 350°F (175°C). Fry in batches for 3–5 minutes, turning occasionally, until golden and crisp. Drain on a wire rack or paper towels.
7. Serve hot with peanut sauce or sweet plum sauce.
PHOTO CREDIT
Photo by Ruth Hartnup via Wikimedia Commons, CC BY 2.0. The photo shows vegetarian Thai spring rolls as a visual example.
Source: https://commons.wikimedia.org/wiki/File:Thai_spring_rolls.jpg
