garbanzopalooza

A blog by ordinary people about living an extraordinary life

Anything you can make, I can make vegetarian

I was watching Guys Big Bite on Food Network last weekend, and he made some really good looking egg rolls. For those of you who do not know who Guy Fieri is, he is a California restraunteur, winner of the Next Food Network Star, has the appearance of a rockstar in the kitchen.  His recipes are generally full of a laundry list of ingredients, and the techniques are labor intensive, but these flavor-packed meals are worth the work.  After seeing the episode, I decided to revamp the recipe, remove the chicken and put my own twist on the recipe.  So, here they are: Tofu Avocado Egg Rolls.

Ingredients

  • 1 tablespoon of extra virgin olive oil
  • 1/2 a medium onion, diced
  • 1/4 each of a  yellow, red and green bell pepper, diced
  • 1 large scallion, sliced into rounds
  • 2 celery stalks, diced
  • 2 cloves of garlic
  • 2 tablespoons of ginger, sliced
  • half a small green cabbage, sliced and shredded
  • 2 carrots, peeled and shredded
  • 2 avocados, cut into about 12 pieces each
  • 8oz of cubed, super firm tofu, I used the Nasoya brand
  • 12-16 egg rolls, again Nasoya brand
  • 1 egg and some water to make an egg wash
  • salt and pepper
  • 2-3 tablespoons of soy sauce
  • canola and extra virgin olive oil for frying
  • chili sauce, soy sauce, wasabi for dipping

The key to this recipe is to prep all of the ingredients before starting, this way you do not feel like you are rushing to get to the next step.  Dice up the onion, peppers, celery and scallion, and place in a bowl.

Prep the garlic and ginger.

Chop the cabbage and shred the carrots.  Place those in another bowl (a very large bowl).

Prepping the ingredients at the start will reduce your mid-recipe stress level.

Drain the tofu.

Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat.  Toss in the tofu, and heat for 3-4 minutes, tossing, to warm up and get some flavor from the oil into the cubes.  Add the tofu to the bowl with the carrots and cabbage.

In the skillet, sauté the onions, peppers, scallions and celery for 5-10 minutes, until onions are slightly transparent.  Add the garlic and ginger, continuing to heat until fragrant.  Toss in 2-3 tablespoons of soy sauce.  Add the vegetables to the large bowl with the carrots, cabbage and tofu.  Mix to combine, seasoning with salt and pepper.

Begin to heat the oil for frying over medium-high heat.  Pre-heat the oven to 250F.

Just before beginning to assemble the rolls, cut the avocado.  Place an egg roll on a cutting board with a corner facing you.  Spoon a small amount of the filling into the middle of the roll, and place 2 slices of avocado on top of the topping.  Fold the corner of the egg roll over the filling, and then fold in the sides.  Wipe the other corner with some egg wash, and roll the egg roll up.  Drip the egg roll into the egg wash, and drop into the oil. Fry for about 3 minutes per side, until slightly browned.  Remove from oil and place on a cookie sheet.  Place the egg rolls in the oven to keep warm.

Serve the egg rolls with the chili sauce, or soy sauce, or mix some wasabi in the soy sauce.

This recipe made 15 rolls, so we were able to freeze half of them for a no-fuss dinner in the next week.  One suggestion I have is to consider using a cabbage slaw in place of the cabbage and carrot, to cut down on the prep work, and also ensure the cabbage is cut small.

The finished product.

 

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This entry was posted on October 25, 2011 by in Peter Waterman's posts.
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