Vegan Egg Rolls

Ingredients for filling

• Mung beans, cooked
• Yves TVP “Turkey”
• Frozen and thawed tofu chunks, optional
• Hoisin
• Soy sauce
• Seasame seed oil
• ground ginger
• Black pepper
• Asian chives, minced
• Yellow onion, minced
• Green onion, minced
• Carrots, shredded
• Cabbage, iceberg lettuce or Napa cabbage (I prefer the latter), shredded
• Zucchini, shredded
• Mung bean “glass” noodles, cooked and cooled

Combine all ingredients into a medium to large bowl stir well and let it marinate for at least 30 minutes.

• Egg roll wrappers (found in the freezer section), thawed
• Oil for pan frying
• Ground peanuts for dip
• Vegetarian fish sauce for dipping

Once marinated, you can start rolling! Fill each wrapper with a small amount of filling. Roll tight, but not too tight that you pierce the wrappers. Having holes, no matter how tiny, will allow oil to seep into your egg roll. This will cause it to cook more rapidly, and give you a burnt egg roll.

When you are finished rolling you can add the egg rolls into the HOT oil. If you are pan frying, which is what I prefer, the oil should not cover the entire egg roll. You will have to flip and watch the rolls carefully to make sure that they are cooked evenly and do not burn.

Make-ahead tip: you can make them in advance and pop them into the freezer for later use. Once you roll them, store them in an air tight zip lock bag. When you are ready to use them again, just take them out of the bag and separate them gently (so that the wrapper does not rip. I use a butter knife). Lay them out on a paper towel-lined plate and let thaw for 15-30 minutes. Follow above directions to cook.

**the eggrolls pictured here were deep fried, but I find that pan frying cooks the egg rolls better and gives it a better flavor. To compare pan frying to deep frying, click here for pan fried egg rolls