HOW TO MAKE TOFU EGG ROLLS

 There is just something about an egg roll that I love. I love how crispy it is as well as the stuffing. My go-to egg rolls are usually spring rolls and shrimp egg rolls. But since the pandemic, I don't care much to go out and purchase food from the restaurants. So I really wanted to learn how to make egg rolls. So I thought that I should try it. I might be good at it to the point where I may not have to go to the restaurants to get it.

  Right now my family and I are all trying different vegan meals. So I said to myself maybe I should try to make a vegetable egg roll.  I have never made an egg roll before, so this will be my first time making it.

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The one ingredient that I knew of was the wrapper.  My plan was to look up a Vegan egg roll recipe on YouTube to get the ingredients while strolling through the grocery vegetable aisle. So I grabbed a pack of wrappers and I was going to look up a video to get the rest of the ingredients.

I flipped the pack of wraps to look at the expiration date, and I found a Tofu egg roll recipe. What are the odds that I would find a vegan recipe on the back of the wappers? That was perfect since I was trying to do something similar with vegetables and more on the vegan side. I grabbed all the ingredients for the egg roll wraps.   I did have some of the ingredients at home so I didn't have to purchase too many additional ingredients. I only had to grab two ingredients some sesame oil and some carrots. 

 The only ingredient that I'm not confident about using is tofu.  We have a love and hate relationship.

The last time that I tried to cook tofu, I was trying to fry it and it did not turn out good. In my opinion, tofu is hard to manage and cook. So I wasn't sure how I would handle and manage it to make these egg rolls.

First I had to prep all my vegetables by finely chopping them.

Next, I moved on to the tofu and I drained the water out until it was pretty much dry. Once I got all the water out of the tofu, I used my clean hands to crumble the tofu in a bowl. 

Once I was done, I preheated some sesame oil in a large pan and I added my chop vegetables. I cooked my vegetables until they were tender and translucent. For the next step, I added my crumbled Tofu. I cooked my tofu until it was slightly brown and most of the water had evaporated.  Next, I added my chopped cabbage and grated carrots. I mixed the vegetables with the tofu and I allowed everything to steam.

 I followed the instructions on the back of the pack of wraps on how to stuff and fold the wraps for the egg roll.

I fried the egg rolls in a large skillet, and I drained them on a paper towel to remove the excess oil.

They came out amazing and delicious. I made a total of 20 egg rolls and they only lasted for two days in my house. I was pretty proud of myself for successfully managing and cooking tofu. 

I would definitely cook it again and next time I will try to make some shrimp egg rolls. I'm excited because now I know how to make egg rolls. I can make them on my own at home and whenever I want as long as I have my ingredients.

  If you would like to see me making this recipe you can go to my YouTube channel where I do have a video posted.

Question of the day:

What is your favorite Egg Roll?