Vegan Egg Rolls

I’m not really going to go into details about how to make egg rolls. It’s something so simple and common that anyone can do, even without prior knowledge. Also everyone has his/her own take on it, this is how I like mine.

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 med to large bowl stir well and let it marinate for at least an hour

• Egg roll wrappers (found in the freezer section), thawed

Once marinated, you can start rolling! Roll tight, but not too tight that you pierce the wrappers. Having holes, no matter how tiny, will allow oil to go deep into your egg roll. This will cause it to cook more rapidly, and give you a soggy egg roll. No one likes soggy rolls! ack!

Additional Ingredients:

• Oil for deep frying
• Ground peanuts for dip
• Vegetarian fish sauce for dipping