Egg Rolls


A KosherEye Signature Recipe


1/4  cup  vegetable oil, such as peanut oil or canola
1 package faux shrimp or  well drained tofu
1/2 bag coleslaw mix (grated cabbage and carrots)
1 package (8-ounces) chopped fresh mushrooms
1/2 teaspoon black pepper
2 teaspoons chopped garlic
1/2 teaspoon ground ginger
3 tablespoons low sodium soy sauce
3 tablespoons hoisin sauce (optional)
1 egg – lightly beaten
1 teaspoon dried mustard
1-pound package egg roll wrappers (such as Nasoya OU certified)  


Brown crab or tofu in pan or wok; drain excess liquid.

Add coleslaw mix, mushrooms, black pepper, garlic,  ginger  to skillet. Stir and fry until tender; a few minutes.

Drain well. Stir in soy sauce, mustard and hoisin. Let cool slightly; add 1 slightly beaten egg.

Spoon 2-3 tablespoons of  mixture onto each wrapper. Roll up wrappers as you would a burrito. Seal edges of wrappers with water. (Instructions on wrapper package).

Heat oil to about 350 degree; add eggrolls and fry until brown,,turning once with tongs. Browning will take about 1-2 minutes. Drain on paper towels or brown paper bags.

Serve with dipping sauce such as hoisin, soy, or sweet and sour


Instead of crab or tofu, chicken or beef may be used

Recipes: Appetizer, Egg Rolls, Kosher, Parve