Undercover Egg Rolls

This recipe was born out of a desire to sneak some tofu past Joe who isn’t the biggest fan.

The verdict: I didn’t get far as he identified the secret ingredient after one bite.  He didn’t spit it out though, and I don’t think he minded the tofu as it really takes on the flavors of the sauce and the other vegetables.  You can always sub in some chicken or beef if you want to skip the tofu.

IMG_6093As with my Spicy Shrimp Roll recipe, I’m sure there is a prettier way to make these but I’m not the most dextrous or perfectionist in the kitchen.  My goal was to keep all the goodness inside the egg roll wrapper and I was successful! Please send me your prettier pictures and I will share them!

What to buy (serves 4-5):

  • 12 ounces firm tofu
  • 1/2 red pepper, minced
  • 1/2  yellow onion, minced
  • 2 cloves garlic, minced
  • 6 large asparagus stalks, minced
  • 1 tablespoon olive oil
  • 1 tablespoon ginger
  • 2 eggs, beaten
  • 1 tablespoon rice wine vinegar
  • salt and pepper, to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons sriracha
  • 2 tablespoons ketchup
  • egg roll wrappers
  • 1/2 cup canola oil for frying

Serve with your favorite hot sauce or my Spicy Butter Sauce recipe

Undercover Egg Rolls: (serves 4-5)

What to do:

  • place all ingredients except wrappers and canola oil in a large bowl and mix to combine and to break tofu into small pieces
  • place wrapper onto a work surface, and spoon 1 to 2 tablespoons of filling into the center of the wrapper
  • fold the wrapper over, enclosing the filling, and pinch the edges together to make a pouch
  • lesson learned: lay the completed rolls on a cookie sheet while you finish filling and folding the rest so that they don’t get soggy and stick together: don’t stack on a plate like I did
  • heat the canola oil in a skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side

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