Veggie egg rolls
Shatter-crisp air fryer egg rolls stuffed with napa cabbage, mushrooms, carrots, ginger and crumbled tofu, with a tangy soy dipping sauce.
- 70 min total
- 45 min hands-on
- A little more hands-on
- Serves 4
- About $2.52 a serving
- 500 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 oz white mushrooms, finely chopped
- ½ package extra-firm tofu, 7 oz, patted dry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups napa cabbage, thinly sliced
- 1½ cups shredded carrots
- 4 stalks green onions, sliced
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 package wonton wrappers, egg roll wrappers, 1 lb package of 7-inch squares; you need 12
- 1 tsp chili garlic sauce (optional)
From your pantry
- 3 tbsp vegetable oil, divided
- ¼ cup soy sauce, divided
- 1 tsp cornstarch
- 2 tbsp rice vinegar
Each serving has about 500 calories, 21 g protein, 70 g carbs and 16 g fat, and costs about $2.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No shredded carrots? Carrots work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Heat 1 tablespoon of the oil in a large over medium-high. in the tofu, add the mushrooms, and cook 6 to 7 minutes, stirring now and then, until and the pan is dry.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 6 min 30 sec
Dolly’s tip: Crumble the tofu small, about the size of the chopped mushrooms, so it disappears into the filling.Add the garlic and ginger for 30 seconds, then the cabbage and carrot, and 3 to 4 minutes, until .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 3 min 30 sec
Stir 2 tablespoons of the soy sauce with the hoisin, sesame oil and cornstarch, pour it in with the green onions, and cook 1 minute, until the pan is dry. Spread the filling on a plate to cool 15 minutes.
Medium-high heatTimer: 15 min
Dolly’s tip: Cabbage lets off a lot of water. Pour off anything that pools on the plate; dry filling means crisp rolls.Lay a wrapper like a diamond, keeping the rest under a damp towel. Spoon ⅓ cup of filling in a log just below the middle.
Fold the bottom corner up over the filling, fold in both sides like an envelope, and roll it up snugly toward the top corner. Dab the corner with water and press to seal.
Dolly’s tip: Roll snug, with no air pockets. Loose rolls puff up and split.the air fryer to 390°F and brush the rolls all over with the rest of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Air fry in a single layer, seam side down, 8 to 10 minutes, turning halfway, until and blistered. Work in batches.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min
Dolly’s tip: Leave a finger’s width between rolls so hot air can reach every side.Stir the rest of the soy sauce with the vinegar and the chili garlic sauce if you like, and serve with the egg rolls.
Dolly’s tip: Freeze uncooked rolls on a tray, then bag them. Air fry from frozen 12 to 14 minutes.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
