Recipe of Quick California Farm Tofu Scallion Egg Rolls

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Make Any-night-of-the-week California Farm Tofu Scallion Egg Rolls. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from California Farm Tofu Scallion Egg Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Tofu Scallion Egg Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Tofu Scallion Egg Rolls is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Tofu Scallion Egg Rolls estimated approx Under half an hour.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook California Farm Tofu Scallion Egg Rolls using 16 ingredients and 7 steps. Here is how you can achieve that.

A tasty hearty pepper sauce eggroll for lunch, stuffed with fried firm tofu, sliced carrots, fresh bean sprouts and cut scallion greens, in a mild green sambal pepper sauce. Ready in fifteen minutes if you prepare the egg roll wrappers the day before, or half an hour if you make fresh ones.

Ingredients and spices that need to be Make ready to make California Farm Tofu Scallion Egg Rolls:

1. For the filling:
2. 4 slices firm tofu, cut lengthwise
3. Small carrot, sliced thin
4. 8 scallion shoots
5. 4 Tbs fresh bean sprouts
6. Tsp green mild peppersauce, I use sambal ijo
7. To make 4 fresh egg roll wrappers:
8. 4 Tbs all purpose flour
9. 4 Tbs water
10. Fresh farm egg
11. Tbs corn starch
12. Tbs cold water
13. More Tbs Water to dilute batter till thin like milk
14. 4 squirts of olive oil to fry wrappers
15. Quart grapeseed oil for wok frying (filter and reuse)
16. Cost: home made and home grown everything, tofu 20 cents, bean sprouts 10 cents, egg wrappers 10 cents, veggies 20 cents, egg 20 cents, oil, 20 cents, 2 lunches or dinners, 50 cents

Instructions to make California Farm Tofu Scallion Egg Rolls

1. Slice 4 slices of firm tofu, press with towel to dry, fry crispy in medium heat wok, drain.
2. 8 Slices small carrot, 8 scallion shoots, soften in hot oil one minute, drain.
3. Put few drops of green peppersauce on each tofu strip, let cool while making egg roll wrappers. Add 4 Tbs fresh bean spouts.
4. Mix egg and 4 Tbs flour with 4Tbs water till smooth. Mix Tbs corn starch with Tbs water till smooth. Add corn starch to batter, stir, add water till thin like milk. Spray squirt of olive oil in medium heat skillet, Ladle 1/4 of batter to handle side of skillet, tip handle to let batter run and cover the bottom.
5. When edges curl and center feels no longer sticky, wrapper is ready to be filled. Slide onto plate, fill, glue edges shut with corn starch or batter, ready to be fried in wok.
6. Make two eggrolls at a time, fry 4 minutes on each side in 350F degree oil.
7. Drizzle sweet thick soy sauce on top, serve, enjoy.

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