Monday, April 12, 2010

Baked Egg Rolls

Meatless Monday once again... So I adding this to the fried rice recipe... You can have a feast

2 T of vegetable oil
1 T of sugar
3 T of Soy sauce
2 T of white wine or cooking Sherry
1 14 oz. block of firm tofu
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup shredded carrots
1 bunch of green onions chopped
16 oz of shredded cabbage
1 package of egg roll wraps

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add tofu and carrots; cook 5 minutes. Add 3 tablespoons soy sauce, cooking sherry and sugar, and pepper to taste. Then, stir in cabbage mixture and let reduce for 2 minutes. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Fold lower corner of egg roll wrapper over filling. Fold in corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, tofu filling, and water.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown. Turn egg rolls over half way through cooking process.

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