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spring-rolls-sl-258818-l

A KosherEye Signature Recipe

Ingredients:

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)  

Directions:

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

Notes:

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

Recipes: Appetizer, Egg Rolls, Kosher, Parve

 

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