Spring Rolls

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Spring Rolls

 

30 Egg Roll Wrappers

2 Carrots (cut into strips)

8 oz. Green Beans (sliced thin)

8 oz. Bean Sprouts

1 Cabbage (small, sliced thin)

4 oz TVP (optional)

1 1/2 Tbs. Chicken Flavored Seasoning

1 Tbs. Garlic Powder

 

 

Mix all ingredients fresh except egg roll wrappers and canola oil.

Spread 1 1/2 tablespoon of the vegetable mixture on a wrapper. Fold

sides and roll, moitening the edges with water to hold wrapper

together. Deep fry the rolls in very hot oil until golden brown. (Oil

will not be absorbed much if cooked hot enough.) Remove from oil and

let cool on layers of paper towel to absorb any excess oil. Serve

with sweet & sour sauce or catsup.

 

Variation: To avoid the excess fat associated with deep frying in

oil, the Spring Rolls can be baked for 15 to 20 minutes, until crispy

and lightly brown, in a 400 degree oven. Sometimes a dessert filling

is rolled into the egg roll wrapper instead of the vegetable filling.

In the Philippines, bananas and jackfruit are often used to fill this

wonderful dessert.