Welcome to Diane's Blog - Canning and Cooking at Home
Always great to have a fun recipe in your back pocket! Great for snacking, as a meal, or even an appetizer or party fare... Egg Rolls. Nowadays the wrappers are easy to find. Usually in the refrigerated produce section of your local store. I buy Nasoya brand Egg Roll Wraps. I did make some with soy sauce, toasted sesame oil and oyster sauce in place of the teriyaki sauce (equally as good) and even I sprinkled in a bit of red chili oil in some and you could really taste that 'kick' of heat - feel free to play around with your fillings spices...see what your family prefers. Most people prefer a plum dipping sauce (I just thin out some of my plum jam) but, we still love and use the traditional Chinese spicy mustard...~Enjoy! Diane
Vegetable Egg Rolls
1 Pkg Firm Tofu, drained and pressed, optional
1 pkg Egg Roll Wrappers
2 tsp ginger, minced
1 tsp garlic, minced
2-3 cups coleslaw
3 green onions, chopped
2 Tbs Teriyaki sauce
Ingredients for Alternative Ideas:
if Baking egg rolls
*1 egg, beaten
for Non-Vegetarian egg rolls
*1 lbs pork, ground
Adding Tofu? Use a fork to smash the Tofu and create the texture of ground meat. Stir-fry tofu in a skillet over high heat until meat is browned. Add Ginger, Garlic, Coleslaw, Onion and Teriyaki sauce. Cook mixture for another 2 minutes. Allow to cool. Fill egg roll wraps with mixture. Fill skillet with Canola Oil and heat to 350 degrees or medium high heat. Place the rolls in skillet, with enough space between each roll to not touch each other. Turn once when lightly browned. Serve with your favorite dipping sauce - we like hot, spicy mustard.
Prefer to bake your egg rolls? Prepare as above, placing rolls on a greased baking sheet (or parchment lined) using one slightly beaten egg, brush liberally all over top and sides of egg rolls, place on baking sheet and bake at 425 for 15-20 mins. until golden brown (these are just as tasty but, less fat then frying in oil.)
Don't like Tofu? Omit tofu and place all your spices and vegetables into a large bowl, stir in Teriyaki sauce until well coated, fill egg roll wraps with mixture, continue with either method of cooking above.
Want to add meat for a 'non-veggie' roll? omit tofu and brown 1 lbs of ground pork in a skillet over medium high heat until meat is browned. Drain and return to pan to continue with cooking method as preferred above.
Recipe Adapted from: Nasoya
Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home