Reply #87: I made the best egg rolls this weekend!

[CrispyQ]

It was very difficult finding eggless egg roll wrappers, but I finally found some in a very out of the way place, so these will not become frequent treats. Too bad! They were great!

Stuffing:
...1 medium head cabbage, shredded
...2 carrots, shredded
...8 ounces mushrooms, chopped finely
...1 small can sliced water chestnuts, slivered
...garlic granules
...Chinese spice (not the 5 spice stuff, but one that is based on powdered soy sauce)
...Oil for sauteing
...1 package White Wave baked tofu (or your fave tofu) chopped in small cubes (BTW, Oriental flavor is not vegan)

Wrappers
2 egg replacer - I used Ener-G, following directions on box for 2 eggs


In a large bowl combine the cabbage, carrots, 'shrooms, water chestnuts, garlic grans & Chinese spice & mix well. Saute in oil for about 5 minutes or so, stirring well. Pour back into bowl & add the cubed tofu. Mix well. (If you are using regular tofu you may want to saute it with the veggies.) Add any additional seasonings you like.

Wrap according to package for directions, except I used 2-2.5 tablespoons filling - more than they recommend, but that's what made these so good.

Wrap eggroll, brushing the inside of the wrapper with Ener-G mixture before folding completely.

Heat oil on medium high setting. (If you have one of those fryer type appliances, well, I'm envious!) When oil is hot, place eggrolls in the oil turning when brown. I had to hold the eggrolls on their sides to get the sides nice & brown. When finished, place on paper towel to absorb extra oil.

Serve with hot mustard, sweet & sour & soy sauce. (BTW, I made a home made hot mustard that I found on the web - it was AWFUL!)

I learned that you should roll all the eggrolls first before frying because it they burn very quickly!