Vegetarian Egg Rolls

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Vegetarian Egg Rolls

 

Serving Size: 6

 

1 package egg roll wrappers

2 carrots -- shredded

3 cups shredded cabbage

1 8 oz. can bamboo shoots -- slivered

6 green onions -- chopped

8 mushrooms -- chopped

2 cups bean sprouts

2 stalks celery -- chopped

1 tablespoon vegetable oil

1 pound frozen and reconstituted tofu -- crumbled

2 tablespoons soy sauce (wheat free)

oil for frying

 

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms.

Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion

to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan,

crumble tofu and add to pan. Cook until liquid evaporates. Cool

filling to room temperature. Fill egg roll wrappers with about 2

tablespoons of filling each. Deep fry or pan fry until lightly

browned.