Tofu your egg roll
- Cutting board
- 1-Large bowl
- Measuring utensil
- Frying skillet
- 1 lbs. tofu, crumbled
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 Tablespoons all-purpose flour
- 2 Tablespoons water
- 2 cups shredded cabbage
- 2oz shredded carrots
- 8 (7 inch square) egg roll wrappers
- 2 Tablespoons sesame seeds (optional)
Season tofu with ginger and garlic powder and mix thoroughly.
Heat mixture in a medium skillet, stirring, until tofu is cooked through. Set aside.
Combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved tofu mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture.
Fold left and right corners toward the center and continue to roll.
Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and place on a plate.