Eggrolls Recipe – Eats Now

Name: Eggrolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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

Servings: persons

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

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 to 1 lb. crumbled tofu, 1 to 1 1/2 heads shredded cabbage, 1 shredded carrot, 4 oz. chopped mushrooms, and more.

Yes, Eggrolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggrolls

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