Vegetarian Egg Rolls



4 servings (serving size: 2 egg rolls).

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 307
Caloriesfromfat 11 %
Fat 3.9 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.1 g
Carbohydrate 58.5 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 540 mg
Calcium 0.0 mg


Vegetable cooking spray
5 cups finely preshredded cabbage
1 (14-ounce) can Chinese vegetables, drained
7 ounces soft tofu
1 tablespoon hoisin sauce
8 egg roll wrappers
2 teaspoons sesame oil, divided
1/2 cup Chinese sweet-and-sour sauce


Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and Chinese vegetables; saute 5 minutes or until cabbage is tender. Combine vegetable mixture, tofu, and hoisin sauce, stirring well.

Spoon vegetable mixture evenly into centers of egg roll wrappers. For each egg roll, fold one corner of wrapper over filling; then fold left and right corners of wrapper over filling. Push filling toward center of wrapper. Lightly brush exposed corner of wrapper with water. Tightly roll filled end of wrapper toward exposed corner; lightly press corner to seal securely.

Coat skillet with cooking spray; add 1 teaspoon sesame oil. Place over medium heat until hot. Add 4 egg rolls; cook 4 to 5 minutes or until golden, turning occasionally. Repeat procedure with remaining 1 teaspoon oil and 4 egg rolls. Serve with sweet-and-sour sauce.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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