Vegan Egg Rolls

These vegan egg rolls are really easy to make. Feel free to make up a fantastic sauce to accompany them. Oh, and maybe double or triple the recipe, they go fast!

Ingredients

1 carrot peeled, finely chopped

1 green onion, finely chopped

1 serrano chile, finely chopped (if you don’t like spice, omit)

2 cloves garlic, finely chopped

1 tsp grated ginger

14oz firm organic tofu, crumbled

egg roll wrappers (get the good ones - see photo)

2 tbsp oil (could be sesame oil if you have it)

1 tbsp soy sauce or tamari

1 tbsp miso paste

In a saucepan put 1 tablespoon of oil on medium heat. When pan is hot add in tofu, cook for about 4 minutes, until most of the water has cooked out. While tofu is cooking, mix all of the veggies, soy sauce, remaining tablespoon of oil, and miso paste. When tofu has cooked, add in veggie/sauce mixture, let cook for another 3 minutes, stirring often. Take filling off heat - let cool before putting into wrappers.

Defrost egg roll wrappers accordingly to manufacture instructions. I always keep a damp towel over the top of the wrappers so they don’t dry out. Use 2 teaspoons of filling per egg roll (for the small wrappers). Roll up according to photos below. Seal with finger dipped in a little water. Do not stack uncooked egg rolls on top of each other they will stick together.

Fry egg rolls in a wok or heavy skillet heated for at least 8 minutes with an inch or two of neutral oil. Cook egg rolls until brown (2-3 minutes). Serve with chili oil or any sauce you like! Eat hot.