Vegetarian Fried Spring Rolls
So Easy to Make and Freeze!
Ever stop by the freezer section and drool over the tiny perfect little spring rolls with a fat price tag of $5+ ? It happens to me occasionally. Then I mentally slap myself and mutter why not make these from scratch for less than $2?
1 cup tvp seasoned and cooked (I like to make it taste like sesame chicken!)
1/2 cup of manolined (thinnest setting) and then chopped carrots
1/2 cup of manolined (thinnest setting)and then chopped celery
1 cup of cabbage chopped very small
1/4 cup minced onions
3 cloves of pressed garlic
drizzle sesame seed oil
1 package of egg roll sheets (freezer section at the Asian store)
1 basting brush
1 small cup of water
Prepare vegetables into the smallest and thinnest pieces. This will ensure even cooking inside and that you aren't dragging huge pieces of vegetables out with each bite. Stir well the vegetables, tvp, garlic, oil in large bowl.
Lay out a long piece of wax paper on counter or table. Use one side for dry preparation and one for moist finishing.
On the dry side, take a sheet out lay it like a diamond, scoop about 1.5 tablespoon of filling onto the egg roll sheet, closer to you, slightly off center. Gently, fold the right corner in, then the left corner. Then bottom corner, rolling. When complete should look similar to an envelope.
On the wet side take a basting brush and gently seal the envelope flap shut with water. Place completed egg roll on cooling rack. Repeat until the sheets run out or the filling. Makes about 22 spring rolls.
In a hot skillet of oil or deep fryer place 3-4 in. Allow 2-4 minutes for cooking, rotate. Don't burn them! :) When done cooking remove and place on paper towel lined plate to collect excess oil.
They can be eaten right away with dumpling, duck or soy sauce, etc. Or you can cool them off and freeze them. Then whenever you get the craving for a tasty spring roll its ready to go! Feel free to get creative with inside. Consider: tofu, other vegetables, meat if inclined, sauces, etc.