Egg Rolls are definitely one of those things you might think are hard to make and time consuming too… truth is, I threw some frozen Egg Rolls in the oven and started making these from scratch at the same time and these were done first, tasted better, and were much easier than I thought 🙂 Here’s the recipe- best part is, all you need is a flame and a single pan!
- Shredded Cabbage- many bags of cole slaw have a hechshire
- 1 package of mushrooms
- 1 package of tofu
- 1 package of egg roll wraps- Nasoya is kosher
- Soy Sauce or Tamari between 1/4 and 1/3 of a cup
- 1 tsp pepper
- Oil- for pan frying
Clean and chop the mushrooms and start to sautee them in a non-stick frypan over medium heat. Meanwhile squeeze the water out of the tofu and break it up with your hands and add to the frypan. Add the package of shredded cabbage and a decent amount of soy or tamari sauce and pepper. Stir every few minutes until the cabbage is soft. When the mixture is cooked turn off the heat and use a cutting board as a clean space to wrap the egg rolls.
Open the package of egg roll wrappers and follow the package directions to fill and roll them. Make sure to squeeze out any extra liquid from the cabbage mixture when filling the wrappers. Since my family’s counter tops are not kosher, I keep them clean and always put a cutting board or plate down to use as a work surface. Once you have used up all the filling clean and dry your frypan to get ready to fry. Add oil to cover the bottom of the pan and heat over medium heat. When the oil is hot add one egg roll – if the oil is hot enough you will see it start to bubble slightly and you can add the other egg rolls. After a couple minutes when the bottom is brown, turn each egg roll to brown all sides. When done put on a plate lined with paper towels to drain the oil.
That’s it! The whole process should take less than 45 minutes and it makes a great dinner or appetizer for your whole family.