Crunchy Spring Rolls
From mountainmama 15 years ago
- 10 minutes to make
- Serves 4
The next best thing to fried egg rolls—without the deep frying!
Ingredients
- 1 1/2 cups sliced mushrooms shopping list
- 1 cup sliced celery shopping list
- 1/2 cup reduced-sodium chicken or vegetable broth shopping list
- 1/2 medium red bell pepper, cut into thin strips (about 1/2 cup) shopping list
- 1/4 cup chopped green onions shopping list
- 2 ounces firm tofu, cut into small pieces shopping list
- 4 egg roll wrappers shopping list
- 1/2 cup bean sprouts shopping list
- 4 romaine lettuce leaves shopping list
- For the Sauce: shopping list
- 1/4 cup reduced-sodium soy sauce shopping list
- 2 tablespoons chopped green onion shopping list
How to make it
- In a medium skillet, combine mushrooms, celery, broth, pepper, and green onions. Cook over medium heat, stirring, until tender, about 5 minutes. Stir in tofu. Cook, stirring, until liquid is absorbed, about 5 minutes. Remove from heat. Cool completely.
- To prepare sauce, combine soy sauce and green onion. Mix well. Set aside.
- Spoon mushroom mixture evenly into center of each wrapper. Place bean sprouts over filling. Brush edges of wrappers with water. Tightly roll up wrappers; press ends together to seal.
- Spray a wok or large nonstick skillet with vegetable cooking spray. Heat wok over medium heat. Place rolls in wok; cook, turning, until golden and heated through, about 10 minutes. Divide lettuce leaves among plates. Place spring rolls on top. Serve with sauce on the side.
The Rating
Reviewed by 6 people-
wow a mouth watering recipe thanks yummy
momo_55grandma
in Mountianview loved it
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Sounds great!
chihuahua
in Sonoma County loved it
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LOVE THIS! I hope its easy to make. BD has been asking me to fry some! "FIVE FORKS"
greentreefrogs
in loved it
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