1. 1 bag dried tofu skins
  2. 2 block tofu
  3. 1 cup chopped onion
  4. 1 cup shredded carrot
  5. 2 bunch mung bean thread
  6. 2 cup sliced Chinese black mushroom
  7. 2 cup vegetarian ground meat (TVP or 1 box of veggie hamburger meat)
  8. 2 tsp mushroom powder (or 1/3 tsp salt + 1/3 tsp sugar)
  9. 1 Tbsp vegetarian oyster sauce
  10. 1 Tbsp flour
  11. 3 eggs
  12. vegetable oil for deep fry

 Preparation and Cooking

     In a colander, press the tofu blocks. Cut the tofu skin into small 4"x4" pieces to use as the egg roll wrappers.  Soak mung bean thread and black mushroom until soft, rinse and drain well.  Cut the bean thread into 3" pieces.  In a big bowl, smash the tofu using a spoon and mix the rest of ingredients together.  Set the tofu skin on a flat surface, put 2 tbsp of the mixture in the middle and wrap into egg rolls.  In a frying pan, heat up oil using medium-high heat, deep fry the egg rolls until crispy and golden outside.  Place the egg rolls onto paper towels to soak the oil out.  The egg rolls may be served with soy sauce.


If you have any questions or comments, please contact Ms. Quang Dieu An by email