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Vegetarian Egg Rolls
Vegetarian Egg Rolls
12
Entrée, Appetizer
Won Ton Wraps, Firm Tofu
Vegetarian
Nasoya
1 pkg Nasoya Firm Tofu, drained and pressed
1 pkg Nasoya Egg Roll Wraps
2 tsp ginger, minced
1 tsp garlic, minced
2 cups coleslaw
3 green onions, chopped
2 tbls teryaki sauce
Canola Oil
Plum sauce for dipping
Use a fork to smash the Tofu and create the texture of ground meat. Stir-fry tofu in a skillet over high heat until meat is browned. Add Ginger, Onion, Coleslaw, and Garlic. Cook mixture for another 2 minutes. Allow to cool. Fill egg roll wraps with mixture. Fill skillet with Canola Oil and heat to 350 degrees or medium high heat. Place the rolls in skillet, with enough space between each roll to not touch each other. Turn once when lightly browned. Serve with Plum Sauce.
