So, I was in Trader Joe's and saw this broccoli/carrot slaw (no dressing). I was in Harris Teeter and saw egg roll wrappers. So I decided to go for it and try to make egg rolls.
So glad I did.
Ingredients:
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon + 2 teaspoons agave nectar (substitute honey if you don't have any)
1 teaspoon oriental sesame oil
1 12-ounce package extra-firm tofu, drained, cut into 1/2" slices, patted dry
2 cups broccoli slaw (you can also use shaved cabbage)
3 green onions, sliced (I did not have any on me, so I substituted 1/4 cup yellow onions, sliced)
4 egg roll wrappers (I found these in the organic section of the supermarket)
1 tablespoon minced fresh ginger
Vegetable Oil for frying
Preparation:
Whisk soy sauce, rice vinegar, 1 tablespoon agave nectar, and 1 teaspoon sesame oil ingredients in medium bowl. Add tofu and stir to coat; let marinate for 1 hour (I marinated this overnight). Drain and reserve marinade in a small bowl. Whisk in mustard and 1/2 teaspoon nectar. Set aside.
Heat vegetable oil (I used PAM cooking spray) in a large nonstick skilled over medium high heat. Add tofu and saute` until golden, about 3 minutes. Add broccoli slaw, green onions, and ginger; stir fry for 5 minutes until broccoli slaw is slightly soft to the touch but still has some crunch.
Set egg roll wrappers on a flat work surface and spoon 2 tablespoons mixture in the center. Fold wrappers like and envelope and place them fold-side down until ready to cook. Heat vegetable oil to 350 degrees (again, I used PAM) and fry until golden brown, about 3 minutes. Serve warm with dipping sauce.
Note: If you choose to pan-sear the egg rolls in PAM, keep in mind that they will not have that crunchy texture that you would normally be used to. But they are still great nonetheless.
These look and sound so good! I will make a mental note to try your recipe next time we make egg rolls.
Posted by: Andrea | July 01, 2008 at 10:16 AM