Dinner

Veggie Egg Rolls is for Dinner.

Veggie Egg Rolls takes 20 minutes to prepare.

Veggie Egg Rolls takes 10 minutes to cook.

Veggie Egg Rolls makes 7 servings.

The ingredients for Veggie Egg Rolls are:

1 package (14 oz) firm tofu
* can use beef, chicken or pork for non veg version
1 tsp minced ginger
2 cups finely shredded cabbage
1/4 lb bean sprouts
1/2 cup shredded carrot
3 green onions finely sliced
2 tbs oyster sauce (I have used hoisen/ other asian sauces work well)
veg oil for frying
dipping sauces if desired

Here is how you make Veggie Egg Rolls:

Serving size :3 egg rollsStir fry the tofu (or meat) and ginger in a little oil until lightly browned 2-3 minAdd cabbage, carrots, bean spouts and green onion and saute for a few minutes until they soften. Stir in oyster or other sauce. Cool down mixture.Follow instructions to fill and roll egg rolls (recipe is also on the package)Put a little oil in saute pan--lightly fry egg rolls until golden brown on all sides.****to make the prep very quick- I used pre shredded cabbage and carrots****Number of Servings: 7Recipe submitted by SparkPeople user NEWYEARSMOM.

The nutritional information for Veggie Egg Rolls is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 109.3

• Total Fat: 4.2 g
• Cholesterol: 1.4 mg
• Sodium: 105.9 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 2.2 g
• Protein: 9.1 g

Veggie Egg Rolls is Asian cuisine.

The dietary needs meet for Veggie Egg Rolls is Vegetarian