Needed to make a vegetarian meal tonight. The Bearded One chose vegetarian eggrolls. Didn’t have the ingredients for the original recipe so combined one from Emeril, one from the blog For The Love of Cooking, and some ingredients that were in my frig on came up with this. It was GREAT!
(This made 7 moderate sized eggrolls…I was aiming at a small batch…double this if you are not in your later 50s or 60s!)
1 t olive or canola oil
1 cup shredded carrot
1 cup shredded cabbage
1/2 cup julienne snow peas (or one of the recipes called for bean sprouts)
1/2 can water chestnuts, julienned
1/2 t ginger, grated
1 garlic clove, minced
1/2 c tofu, cubed in 1/4 inch cubes (optional)
1 T soy sauce
1/2 T cornstarch
1/8 c water
7 egg roll wraps
Preheat oven to 400 degrees.
In a wok or large frypan, heat oil. Add carrots, cabbage, snow peas, water chestnuts, ginger and garlic. Cook for 4-5 minutes until cooked but still a bit crispy.
Stir together soy sauce, water and cornstarch. Pour into vegetables. Cook and stir for 2 minutes until thickened. Add tofu if desired.
Place 2 T. amounts on eggroll wrappers. Fold like an envelope. Place seam side down on baking sheet that has been sprayed liberally with cooking spray.
After all eggrolls are on the tray. Spray the tops of eggrolls (again liberally) with cooking spray.
Bake for 8-10 minutes in 400 degree oven. When lightly browned, turn over and bake another 5-7 minutes.
Serve with a mixture of equal parts dry mustard and water.