Famous Egg Rolls

I'll begin this one with a disclaimer: this isn't a light dish. It's vegetarian and only uses vegetable oil, but through trial and many errors I've found there are few ways to successfully make an egg roll, and only one way to make a great egg roll. Deep frying is required, although you can make do by pan frying. Still, deep frying is easier and preserves better.

Aside from being fried these are phenomenal. One recipe tends to make a lot so they're good for bringing to parties or for an especially big dinner crowd. I like to serve them with tamari, but any kind of dipping sauce works.

Veggie Egg Rolls:

1 package (15 count) egg roll wraps

1 quart veg oil, for frying

1 beaten egg

Filling:

1/2 cabbage, shredded (I used a mix of red and green cabbage)

1 nest cooked sai fun

1/2lb cubed tofu

1 shredded carrot

1/2 small onion, finely diced

1 tbsp kosher salt

Combine ingredients in a large bowl. Put a few tablespoons of filling into the center of the wrap.

Fold the right corner of the wrap over to the left, the top and bottom corners to the center, and roll toward the furthest left edge. Use a little egg as a glue to hold the edges together. Finish the rest of the egg rolls.

Place a fryer into the oil and slide one of the egg rolls in. Let it cook for 2-3 minutes, then flip to the other side to brown. Remove from oil onto paper towels. Repeat for each egg roll.

Allow to cool for a few moments and serve.