Spring Egg Rolls

We are really loving Asian food. These are not Vegan, (they have eggs in them) but I accidentally bought egg roll wraps instead of spring roll wraps and we decided to use them. They were good though, and each serving of 3 wraps (with no filling) have 7 grams of protein!



Spring Egg Rolls

1/2 package Nasoya Egg Rolls
1 cup extra firm tofu, cut into tiny squares
1 cup bean sprouts
1 cup chopped cabbage
1/2 cup minced mushrooms mushrooms
1/4 cup chopped red onion
1 can chopped water chestnuts
2 Tbs. fresh ginger, thinly sliced
1/4 cup shredded carrot
2 celery stalks, minced
3 Tbs. soy sauce

Mix above ingredients and heat on medium low until warmed through.





Spoon filling into wrap and fold as follows:

Take the bottom point of your wrap and fold it over the top of the filling. Fold the sides in towards the middle and roll the filling tightly towards the top point of the wrapper. If that confused you, you can view a tutorial here.

Fry in oil for 2-3 minutes on each side, until golden brown. (our rolls in the picture below were "toasted" lightly in the pan and then baked because I did not have enough oil to fry them. Last night, we had leftovers and we fried them in oil. Not only did they taste crunchier and yummier, they were prettier as well.)

Serve with rice and your favorite dipping sauce. Enjoy!