HungryBastard.com

We wanted to carry on the family tradition of cooking egg rolls on New Years Eve. These turned out excellent! As seen in the picture, we served them with Pad Thai. Serve with sweet & sour sauce and/or hot mustard. We used tofu in this recipe– but if you prefer, you can use shrimp, ground pork, etc… Yummy!

Ingredients:

• 4 c. shredded cabbage
• 1 large carrot, shredded
• 1/2 green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 teaspoons fresh ginger root, grated
• 1 tbsp. cornstarch
• Soy Sauce
• 1 1/2 tbsp. molasses
• 2 tbsp. peanut oil
• canola or olive oil, for frying
• 1 package egg roll wrappers
• sweet & sour sauce
• hot mustard
• 1 package tofu, extra firm cut into cubes

Directions:

1. Cook tofu in soy sauce in wok over medium heat for approximately 5-8 minutes. Drain and set aside.
2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, 2 tbsp. soy sauce, and molasses until smooth.
3. Heat 2 tbsp. peanut oil + 2 tbsp. soy sauce in wok. Stir in cabbage mixture in batches, cooking each batch 3-4 minutes, just until tender.
4. Put vegetables in a bowl and mix in the tofu. Stir in the cornstarch mixture as well.
5. Cover the bottom of a frying pan with approximately 1″ of oil. Place abut 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling, fold wrapper sides over filling. Roll wrappers to form egg rolls. Dip your fingers in water and seal the corner. Make them as you cook them so the wrappers do not get soggy.
6. Fry egg rolls in batches (3 or 4 at a time) in the hot oil until golden brown. Drain on paper towels and serve with sweet & Sour sauce and/or hot mustard.