Baked Chinese Vegetarian Egg Rolls

Lately, I’ve been on a huge bun (vietnamese vermicelli noodles) kick. Every week, I either order it from my favorite vietnamese vegan restaurant or have my mum make me some  =) So little by little, I’ve been making my own bun ingredient parts to prepare for my own first bun making experience! I decided to do this so I can ensure it has all the healthy ingredients that I like AND I can make it whenever I want at my discretion and save some moola at that.

I already made the pickled carrots and daikon, so my next bun part was eggrolls. I made a huge batch, like 30+ eggrolls so I froze majority of it so I can just whip them out for future bun use!

This was the first time that I made eggrolls myself. I grew up eating my mom’s all the time and hers are da bomb diggity. However, I do yearn for healthy stuff so I tried my own. If you haven’t made eggrolls before, Steamy Kitchen provides helpful “egg roll making rules” on creating a good egg roll. Also, I adapted their recipe:

 

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
organic extra-virgin olive oil

THE GROUND TOFU
1 package organic firm sprouted tofu
1 tablespoon organic tamari
1/4 teaspoon organiv agave nectar
ground black pepper

FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
½ head of organic cabbage (about 11 ounces)
3 organic carrots, shredded
1 teaspoon grated fresh ginger
10 fresh maitake mushrooms (or other mushroom type to your liking)
1 tablespoon organic apple cider vinegar
1 tablespoon organic tamari
1/4 teaspoon organic agave
1/2 teaspoon sea salt
1 teaspoon sesame oil
ground black pepper

1. Break apart the tofu as to make it similar to grounded meat consistency. To make the filling, combine the ingredients for the ground tofu together. Marinate at least 10 minutes. In the meantime, shred the cabbage, carrots, and mushrooms using your food processor.

2. Heat a wok or large saute pan over high heat. Add the oil and swirl to coat. Add the tofu and stir-fry for about 2 minutes. Turn heat to medium-low, push the tofu to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the vinegar, tamari, agave, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap

4. To bake the egg rolls, brush olive oil on all sides of the eggrolls. Bake at 425 for 8 minutes, take out to flip over the eggrolls and bake for another 8 minutes.

Why I keep these ingredients around in my life:
Maitake mushrooms: I like using maitake type in particular because it is one of the healthier mushrooms that has an effect on the immune system and shown to possibly limit tumor growth.
Sprouted tofu: If you eat tofu, sprouted tofu is the way to go. Sprouting makes it more digestible and increases its nutritional value.
Extra-virgin olive oil: Whenever a recipe calls for any type of cooking oil (vegetable, canola, virgin, etc), I always use extra-virgin olive oil. Reason is extra-virgin in particular is excellent in being antiinflammatory, more so than just virgin olive oil. Also, the polyphenols found in olive oil act as antioxidants, in addition to its antiinflammatory properties.

 

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