Vegetable-Tofu Egg Roll
What You Will Need
Ingredients
- 1/2 cup vegetable oil
- 230 g firm tofu, cut into small cubes
- 230 g shredded carrots
- 230 g thinly sliced celery
- 230 g bean sprouts
- 230 g yam
- 1 package egg roll wrapper
- 1 whole egg, beaten
Seasoning
- 1 pinch black pepper, for taste
Dipping
- 3 Tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
In a heated pan with oil, stir-fry tofu and celery for 5 minutes.
Add in remainder ingredients except beaten egg. Cook mixture for another 5 minutes and mix well.
Season with black pepper.
Spoon vegetable mixture into egg roll wrapper. Roll mixture tight and seal edges with beaten egg.
Dip fry egg roll until golden brown. Serve with Lee Kum Kee Hoisin Sauce.
