Asian

Vegan egg rolls takes 45 minutes to prepare.

Vegan egg rolls takes 15 minutes to cook.

Vegan egg rolls makes 24 servings.

The ingredients for Vegan egg rolls are:

1 block firm tofu, drained well and crumbled
1 bunch bean thread noodles, soaked and chopped
1/2 c. grated carrots
1/2 c. diced mushrooms
1/2 c. bean sprouts
1/4 c. diced water chestnuts
Crushed red pepper to taste
Ground ginger root to taste
Onion powder
1 t. tamari

1 pkg. egg roll (or won ton) wrappers
1 c. canola oil (approx. 2 T. will be absorbed)

Here is how you make Vegan egg rolls:

Mix all ingredients well. (Optional: You can sauté the veggies first for added flavor.) Place by generous spoonfuls onto wrappers, wet edges with water, roll tightly and seal. (A sushi mat helps!) For optimal results, freeze in single layer for at least an hour. Heat oil until a drop of water spatters. Fry a few egg rolls at a time (this takes only a minute on each side) and drain well on absorbent paper. This is a rather labor-intensive meal, but makes at least 2 dozen egg rolls, which freeze well for future meals (either raw or already fried). Each egg roll is about 125 calories, with over 5.6 g of protein. For dipping, try Annie Chun's Soy Ginger Shiitake sauce at only 15 cal/tbsp.Number of Servings: 24Recipe submitted by SparkPeople user HAGGIS58.

The nutritional information for Vegan egg rolls is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 125.2

• Total Fat: 2.3 g
• Cholesterol: 2.9 mg
• Sodium: 227.7 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 1.2 g
• Protein: 5.5 g

Vegan egg rolls is Asian cuisine.

The dietary needs meet for Vegan egg rolls is Vegan