Veggie Egg Rolls

I’m calling this one egg rolls because they most resemble an egg roll. In fact in the recipe there where no eggs at all!

Ingredients:

• Egg roll wraps (prepackaged usually in the Asian food area of the grocer)
• 2 cups shredded cabbage (or cole slaw mix)
• 1/2 cup shredded carrots
• 3 chopped green onions (or about 1/3 of a medium red onion, chopped)
• 1/2 cup of bean sprouts (fresh or canned)
• 1/2 cup chopped fish or tofu (I chopped the tofu and soaked it in stock)
• 2 T flavoring (oyster sauce is good or any flavor stock)
• 1/3 cup veggie oil

Take the following ingredients and sauté them for about 10 minutes, until the cabbage is tender.

2 T sesame oil

Cabbage

Carrots

Onion

Bean sprouts

Oyster sauce

Tofu or fish (put this in at the last 5 minutes of cooking as not to overcook)

Set aside to cool for about 1 hour.

Heat 1/3 cup of veggie oil to 350 degrees in a large fry pan.  While the oil is heating begin making your rolls as follows:

Lay one roll on the counter like a diamond.

(hint: cover the waiting rollers with a damp paper towel so they do not dry out, they must be moist to roll without cracking)

Place 2 T of your sautéed mixture in the center of the roll.

Bring the bottom corner up and then bring the sides in. Now carefully and tightly roll.  Brush water on the top corner to seal it.

Carefully place the roll into the hot oil – CAUTION: THAT OIL IS HOT! use tongs to place the rolls into the oil. Cook the roll on all sides until it is golden brown.

Continue until you have finished all rolls.

Enjoy with your favorite side and dipping sauce.

These rolls freeze really well. To reheat, place them on a baking sheet and bake at 400 degrees for about 10 minutes, until hot.