Fried Spring Rolls!

 

 

My younger sister and I made these spring rolls together last night! In my family, frying egg/spring rolls is definitely a tradition....and one that I have missed terribly since it is difficult to find vegan wraps in the area. However, we stumbled across a little Asian market the other day that had them and grabbed these right up! Also, with us being the cooks we had the privilege of eating the filling right out of the bowl as we were wrapping the rolls.....we maybe or maybe not ate almost half.........Yummmmmmmm!

We sauteed the filling in Earth Balance for the filling
      extra firm silken
      tofu,
      cabbage,
      carrots,
      broccoli
      seasoned with ginger, garlic, red pepper, black pepper, soy sauce, and a secret extra seasoning

We fried them in pure canola oil and served them with brown rice and crunchy lo-mein noodles.
Sauce: store-bought spring roll sauce