Vegetarian (Or Not) Egg Rolls

Ingredients

• 1 (14 ounce) package firm tofu (I use the organic kind because I like its texture) or 1 lb lean ground beef or ground pork or ground chicken or baby shrimp
• 1 teaspoon minced ginger
• 2 cups finely chopped cabbage (I use the bagged coleslaw mix at the grocery store)
• 1/4 lb bean sprouts
• 1/2 cup shredded carrot (this is included in the coleslaw mix, so if you use the mix you could omit the carrot)
• 2 tablespoons oyster sauce
• 3 green onions, finely chopped
• 1 (16 ounce) package large square egg roll wraps
• 2-3 egg whites
• nonstick cooking spray
• sweet and sour sauce (for dipping)
• soy sauce (for dipping)
• mustard (for dipping)
• catsup (for dipping)

Directions

1. 1

   Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).

2. 2

   Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).

3. 3

   Cook for two minutes more.

4. 4

   Stir in oyster sauce and let mixture cool.

5. 5

   Use two tablespoons of filling for each wrapper.

6. 6

   Fold up egg rolls, envelope-style.

7. 7

   Tuck in all corners, and seal with some brushed-on egg whites.

8. 8

   Brush rolls with egg whites to make them crispy since we aren't frying them.

9. 9

   "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.

10. 10

    Serve warm with the above-mentioned dipping sauces.

11. 11

    Enjoy!