Hello My Lovelies! I am extra exhausted after planting for my Mum's Fall/Winter garden along with other cleaning and scrubbing activities I was involved in this last week while visiting my parent's house. Well, that along with my turbulent & somewhat terrifying plane ride home have completely sapped my energy;)
I do want to quickly share with you the tofu egg rolls I made this week for my parents. My Mom particularly loved these and is still making them now that I'm gone, so I figured they're worth posting (smile). And even if you don't normally like tofu, you will most likely love these morsels of fried deliciousness. Hence these rolls are a great way to sneak some organic soy into your diet while also indulging a bit!
Tofu Egg Rolls-Makes 6 Rolls
Nasoya or other Egg Roll Wraps (6)
Organic Extra Firm Tofu (7 oz. or 1/2 pack)
Cumin
Black Pepper
Fresh Basil Leaves
Oil for frying
*The combination of cumin, black pepper, & fresh basil is particularly lovely, Dearies!
Place oil in a pot so that it is about an inch deep-at least. Bring stove to medium heat and allow oil to heat (about 350 degrees Fahrenheit) while you set up your rolls.
Open your tofu and cut off half of the block. Place it on a dry paper towel. Use another paper towel to dry it and take out some of the moisture. Cut into six long strips or whatever way you'd like to cut it really. Again, dry the individual pieces with a clean paper towel.
Sprinkle each piece of tofu with a light dusting of cumin and black pepper. Place a piece of tofu on a wrapper with a leaf of torn basil-be sure that a corner of the wrapper is pointed towards your belly, not a side of the square. Bring the pointed corner end of the wrapper over the tofu tucking it while beginning to roll. Grab the sides (to your right & left) and neatly fold them on top of the tofu while continuing to roll forward. Let the roll sit on the seem and begin this process again. If this makes no sense to you;), see here!
Make sure your oil is hot for frying (about 350 degrees). I never use a thermometer. I just stick the end of a roll in and if my stove is at medium heat and it sizzles, then I start frying seam side down! Allow to fry on both sides for a total of about 1-1 1/2 minutes. Place rolls on a paper towel and serve with low sodium soy sauce...
p.s. I douse my soy sauce with a touch of toasted sesame oil & sriracha for extra effect!
*Oh, and if anyone has seen vegan egg roll wrappers at any of the major stores, please do let me know! BTW, Nasoya Egg Roll Wrappers are vegetarian and available at places like Publix and Whole Foods...
I bet these are really good! What a nice way to sneak some tofu into the diet, I can't imagine that anyone wouldn't really enjoy these especially with your yummy recipe for a good dousing! Beautiful pictures Stella:-)
ReplyDeleteSoon I`ll be starting my garden preparations, its really hard work but necessary.
ReplyDeleteYou really know how to treat your parents.
Wishing you a great week ♥
hey Stella!
ReplyDeleteoh i hate turbulence, terrifies me too. i hope you've recovered and that your next flight (wherever it may be) is quick and turbulence-free.
i love this dish! it's like a kicked up healthier, fancier version of deep fried tofu...mmm. actually at first i thought you were going to put eggplant and avocado in too. even if you did, i totally would eat it cause everything that comes out of your kitchen is pure magic. there's nothing from here that i wouldn't make, if only i had the skills and creativity as you. you are such an inspiration my witchy friend. you know what actually though? to be honest, deep frying scares the heck out of me, even more so than baking. im just not comfortable with a pot of boiling oil. whenever i want to make something deep fried, either hubby does it or i conveniently invite myself over to my parents' lol. have a wonderful rest of the week with Cauldron Boy!
This seems like an amazing recipe! I LOVE LOVE LOVE egg rolls. And tofu. Normally I just break upon the egg roll, eat the insides, and eat the outsides last. So good.
ReplyDeleteI wondered where you went. You haven't posted in awhile. Glad to see you're back and that you had a wonderful visit!
ReplyDeleteThose rolls look very yummy..I am still not that good at frying. I also have a hard time finding vegan eggroll wrappers. I did find these by Twin Marquis. But I don't know where to find them in stores nearby. Here's their site
http://www.twinmarquis.com/tm/tm_consumer.html#wrapper
Oh poor Stella! I am always terrified when the plane takes off and have to grab the hand of whoever is beside me and squeeze until we're airborne. I try not to sit next to strangers - you understand ;)
ReplyDeleteI love the combination of cumin and black pepper - so warm, earthy and savoury. I imagine adding fresh basil would make it almost magical? :)
I could really sink my teeth into one of these lovelies! We have something here called epok epok sayur (vegetable puffs) which consist of firm tofu, bean sprouts, carrots and Chinese chives enveloped in pastry and deep fried till blistered and crisp. So sinful but sooooo good. We eat it with a chilli dip too. How can your egg rolls be anything but fabulous??
Fried goodness. It doesn't get better than that!! Sorry about your harrowing plane ride home. Glad you made it home in one piece.
ReplyDeleteStella, these look delicious! I love egg rolls.
ReplyDeleteWelcome home! It sounds as though the trip was exhausting but relaxing all at the same time. :)
Stella, thank you so much for the birthday wishes. The egg rolls look so good! Healthy with an asian flair. Always nice to explore other flavors. When you said Publix it made me so happy. I wish we had those stores up north. They are the best! Love their ice cream.
ReplyDeleteThese egg rolls look scrumptious!
ReplyDeleteThese eggrolls look awesome. It must be nice and soft in the middle when you bite into them.
ReplyDeleteWould you be disappointed if I told you that I enjoy turbulent airplane flights? I know you must think I'm a sick person, but sometimes they can be absolutely thrilling. :)
These look so delicious! I love little things like this that are soft on the inside and crunchy on the outside. And with a spicy dipping sauce...oooh yum.
ReplyDeleteTurbulent plane rides are no fun. Hopefully some cooking and blogging will bring your energy level back up :)
ReplyDeleteThese tofu egg rolls sound so delicious with the cumin and basil. It is so "fusion" :) You know I love almost anything with tofu. BTW, I don't use a thermometer either. Like you, I just stick one corner of whatever I am frying to gauge the temperature.
These delicious rolls are a well-deserved treat after your difficult flight! They look crunchy and tasty! Thanks for the explanations and link on how to make a roll!! Needless to say that I now understand why my rolls and their fillings always ended up separately...
ReplyDeleteYou see...that's probably the reason I don't know how to do the gardening. LOL
ReplyDeleteThe tofu rolls look totally delicious!
I don't think I've ever had cumin and basil together (except in a lentil-bulgur dish, where the cumin is very subtle) so I'm intrigued by this recipe! The egg rolls look marvelous, and I know my tofu-obsessed sister would go crazy for these! :) (It's weird; she's usually grossed out by "healthy" stuff but the one healthful thing that still sometimes gives me the heeby-jeebies if it's not prepared really well, she eats plain, with a fork, right out of the container!)
ReplyDeleteIf the photos are any sign that these rolls were great...you certainly succeeded in opening up my appetite ;o) I've made egg rolls once before and didn't particularly want to repeat the process because of all the frying involved. Now, when I'm in the mood...I get served at my favorite Asian eatery.
ReplyDeleteStella...you should live a little closer so that I could be spoiled by you ;o)
Have a great day,
Claudia
You are really lovely to help your parents!And these rolls look absolutely delicious and nice. lovely pics!! I love tofu!
ReplyDeleteOh, yum. And I'm surprised by how few ingredients are actually needed to produce such fried deliciousness.
ReplyDeleteMy daughter really misses having giving up fried rangoons and these look kind of similar to those. I may have to make these for her. I can already imagine the happy smile on her face. I love it when that happens. Oh, Missy, I loathe turbulence. I'm so sorry you had to go through it...and so glad you survived! ;-)
ReplyDeletePaula H.? Is that your mom? :D
ReplyDeleteThat sounded...fun for winter garden (?)I hope you had a great time with your parents. It's good to be home sometimes. Oh, sorry about the turbulence ride my love! What a great idea to use tofu and spice it up with cumin and basil! All your posts are worth the time so please post them when you can!
I'd love to make this recipe but i) I'm terrified of frying (hot oil, eeek!) and ii) my other half hates tofu. I will bring him around eventually, but my frying phobia's still sizzlin'.
ReplyDeletePS: Glad your trip to your parents went well and good to know that your mum likes your cooking!
Hey kitchen witchie! Just stopped by for an eggroll, and a wee favor...
ReplyDeleteI've entered a contest to win a role on the retro-fabulous TV show "Mad Men" - but I need your vote to win!
If you don't mind taking two seconds to vote for me, please go to my blog or use the link below, which takes you right to my photo page.
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Blessed be!
I hate turbulent plane rides! That would have stolen all of my energy as well. These tofu egg rolls look fantastic - way healthier and tastier than the ones you get at the takeout counter.
ReplyDeleteI'm not a huge fan of Tofu, but these look pretty good. I love cumin & basil together & imagine the taste would work really well.... even with tofu. I can see why your mom loved them.
ReplyDeleteWinter gardening already?! time really flies...
ReplyDeleteI'm not a fan of tofu, but i love cumin and basil, so certainly have been very delicious.
ReplyDeleteFamily... nothing better like our family!
Kisses,
Talita Cristina
Before I read on for the recipe, I thought you might have mashed the tofu as the filling. But no, you have added the tofu in "whole" pieces. The bite and texture is definitely there :)
ReplyDeletewow, you certainly make these sound easy enough to make! I should work with my girls on making egg rolls, they would love them! Thanks for the inspiration!
ReplyDeleteI love tofu, and these are so interesting and kind of fusion-y. Must try them!! (And thanks for stopping by and checking on me before - you inspired me to post! lol)
ReplyDeleteHi, Stella! Just got back from NY and I do not like airplane rides at all! But I love your tofu egg rolls, yummy! My mother makes Korean wontons with tofu, cabbage, & glass noodles. I'll see if I can get the recipe out her soon!
ReplyDeleteonly you my lovely can make egg rolls super healthy...great recipe and doused with srircha oh how yummy, I bet your mom is super excited about her garden, how nice of you...have a relaxing week..
ReplyDeletesweetlife
These are wonderful egg rolls...and I hope you had a nice time with your parents, although sounds like the gardening etc. wore you out a bit.
ReplyDeleteHow did I miss these? And ditto on your salt and pepper tofu? Both items are sure to convert the hubster, an avowed tofu hater. This weekend, my friend, this weekend! I'll report back on the results :)
ReplyDeletetofu egg roll is one of my favorite. thanks for sharing this to others. hope they'll like it too.
ReplyDeleteThese are my favorite too!!! SOOOO easy and quick to make. Always a hit with friends.
ReplyDelete