Vegetarian (or Not) Egg Rolls

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 (14 ounce) package firm tofu (i use the organic kind because i like its texture) or 1 lb lean ground beef or 1 lb ground lamb or 1 lb ground chicken or 1 lb baby shrimp
• 1 teaspoon minced ginger
• 2 cups finely chopped cabbage (i use the bagged coleslaw mix at the grocery store)
• 1/4 lb bean sprouts
• 1/2 cup shredded carrot (this is included in the coleslaw mix, so if you use the mix you could omit the carrot)
• 2 tablespoons oyster sauce
• 3 green onions, finely chopped
• 1 (16 ounce) package large square egg roll wraps
• 2 -3 egg whites
• nonstick cooking spray
• sweet and sour sauce (for dipping)
• soy sauce (for dipping)
• mustard (for dipping)
• catsup (for dipping)

Recipe

• 1 stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
• 2 add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
• 3 cook for two minutes more.
• 4 stir in oyster sauce and let mixture cool.
• 5 use two tablespoons of filling for each wrapper.
• 6 fold up egg rolls, envelope-style.
• 7 tuck in all corners, and seal with some brushed-on egg whites.
• 8 brush rolls with egg whites to make them crispy since we aren't frying them.
• 9 "fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
• 10 serve warm with the above-mentioned dipping sauces.
• 11 enjoy!