This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2018-4-25-13-15-43

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Egg rolls

From the Kitchen of Mark and Laura's Kitchen,
2018-04-25
Vegetarian egg rolls with tofu.
Prep Time:
 15 minutes

Cook Time:
 30 minutes

Categories:
 Chinese
 Side Dish
 Veggie

Yields:
 40 egg rolls

Ingredients

1/4tsp ground ginger,
1/4tsp ground garlic,
1/4cup soy sauce,
salt and pepper, to taste
1head cabbage,
1 leek,
1cup vegetable oil,
1/4cup olive oil,
1/4cup water,
2packages egg roll wrappers, (approx 40)

Equipment

  • Frying pan
  • Food processor
  • Tongs
  • Plate
  • Paper towels
  • Small dish to hold water

Directions

  1. In the food processor, shred cabbage, carrots and leeks.
  2. Add olive oil to pan, add the shredded cabbage, carrots, leeks, spices and soy sauce. Cook well.
  3. Using a plate, place down one egg roll wrapper. Add the filling along one long end, fold in the corners and roll the egg roll. Before closing, add a bead of water (with your finger) to seal the egg roll closed.
  4. Heat up the vegetable oil, about 1/4 inch in the pan at a time. Test to ensure the oil is ready by placing in a piece of the egg roll wrapper. If it starts to fry quickly, then place egg rolls in the oil. After a few minutes, flip the egg rolls over to cook the other side (this side will go faster).
  5. Once the egg rolls are cooked, place them on a napkin-lined plate. Enjoy!