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Family-Friendly Recipes from the Kitchen of Family Tymes

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Vegan Egg Rolls

Red Kettle Cook

When paired with the Chinese Dipping Sauce these Vegan Egg Rolls are the perfect appetizers! Or you could eat them as a side with Chinese Friend Rice! Also goes well with Chicken or Pork Stuffed Fried Wontons, or even Crab Rangoon!

Vegan Egg Rolls a Free Recipe from RedKettleCook.com!

Ingredients:

  • 12 to 14 Vegan, Paleo & Gluten Free Coconut Wraps
  • Organic peanut oil for baking sheet
  • 1/2 lb. of tofu, crumbled
  • 3 c. organic cabbage, shredded
  • 2 organic carrots, cut in julienne strips
  • 1/2 c. to 1 c. organic bean sprouts
  • Chinese Dipping Sauce


Instructions:

  1. Preheat oven to 400°F.
  2. Steam tofu cabbage & carrots together in one pot. Put the tofu in first so it’s at the bottom of the pot.
  3. Stem them for about 10 minutes & then remove them from the heat.
  4. In the center of one of the coconut wrappers put approximately 2 T. of the steamed mixture & a few uncooked bean sprouts on it.
  5. Fold the edges in a little, then roll them tightly, into a cigar shape.
  6. Seal the edge with a little water.
  7. Then place the egg roll on a generously oiled baking sheet. Roll the egg rolls in the oil so it coats all of their surfaces.
  8. Bake for about 30 minutes, or until they’re brown & crispy.
  9. Serve with Chinese Dipping Sauce.

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