The Month of Vegetarianism continues and this dish is one of our favorites so far. It is super simple to put together and even easier to devour. The stir fried vegetables can be whatever combination you want. The possible varieties are infinite! I went for variety, color, textures and shapes. The egg rolls are also surprisingly easy to make. Similarly, you add whatever thinly cut veggies you want inside, fry and eat! I’m still looking for a good egg roll dipping sauce recipe…suggestions?
I feel that as we explore vegetarian eating I’m also exploring more pan-Asian and Indian dishes, and what’s not to love about food from that part of the world? Stay tuned as our vegetarian experiment continues!
One Year Ago: Simple Marinara Sauce | Valentine’s Day Menu Ideas | Bread Pudding with Rum Brown Sugar Sauce
Two Years Ago: Spinach and Ricotta Stuffed Shells | Valentine’s Day Brunch: Crepes | Dark Chocolate Kahlua Truffles
1/2 cup shallots
3 garlic cloves, minced
1/2 cup red peppers, julienned
1/2 cup water chestnuts
1 handful bean sprouts
1/2-3/4 cup shredded carrots
2 green onions, chopped
2 eggs, fried
1-14 oz. package tofu, pressed, drained and cut into 1-inch cubes
4 cups cooked rice
salt to taste
pinch of red pepper flakes (optional)
1/8-1/4 cup soy sauce
2 tsp. sesame oil, or as needed
small handful of cashews for garnish
vegetable egg rolls
1 cup bean sprouts
1 stalk celery, sliced
1/2 cup shredded carrots
3 green onions, chopped
1 tsp. fresh ginger, minced
2 garlic cloves, minced
pinch of sugar
1/2-1 T. soy sauce or to taste
1 tsp. sesame oil or to taste
1 package egg roll wrappers
1. Heat canola oil in wok over medium heat and add all the vegetables. Sautee for a few minutes until veggies are soft. Add sugar, soy sauce and sesame oil. you don’t want to the veggies to be soggy so if you have to, add the soy sauce and sesame oil a little at a time. Remove from heat and spread onto plate to cool while you start prepping the stir fry
1. Cook rice the night before. Store in fridge, covered.
2. Preheat oven to 400. Arrange tofu in one layer in shallow glass baking dish. Cook for 30-40 minutes, until golden brown. Meanwhile…
3. Heat 1 T. canola oil and 1/2 tsp. sesame oil in wok over medium heat. Add eggs and fry until egg is cooked all the way through. Remove from heat and place eggs on plate. Cut into strips or chopped and set aside.
4. Add another tablespoon of canola oil. Add shallots and garlic. Cook for about on minute. Add the rest of the veggies. Cook a few more minutes until soft.
5. Add rice and stir to combine. Add tofu. Sprinkle with salt. Pour in soy sauce and sesame oil and stir. Add eggs. Cover wok and place on low heat or off to keep warm.
6. When serving, garnish with cashews, extra green onions and/or ginger
1. Once the stir fry is complete, pour about 1 inch worth of frying oil (vegetable or canola) into large, shallow pot (I used my dutch oven), and heat to 350 degrees
2. Following folding instructions on the back of the egg roll wrapper package, fill wrappers with filling. Seal wrapper by adding a drop or two of water onto the corner of the wrapper which closes the egg roll (this will make more sense when you start rolling)
3. Using a spatula, CAREFULLY place egg rolls in hot oil and fry for 1-2 minutes per side. This happens really quickly so keep an eye on these. When the egg rolls are golden brown all around, place on paper towel lined plate to soak up some grease, then serve immediately.
4. Put the fried rice and egg rolls on a plate, garnish and serve!