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Goji Arame Egg Rolls

delicious lunch or dinner

This is a versatile recipe that is fun to eat as a salad, stuffed into pita or deep fried in egg roll wrappers.


⅓ Cup Arame
¼ Cup Navitas Naturals Goji Berries
1 14–ounce package extra firm Tofu, diced
1 Quart Green Cabbage or Collard Greens, sliced thin
1 ½ Cups coarsely chopped Cilantro
1 Cup coarsely chopped Scallions
2 Tbs Sesame Oil
2 Tbsp Tamari
1 ½ Tbsp grated Ginger
1 Tbsp Maple Sugar or Maple Syrup
20 Egg Roll Wrappers (6–inch squares)
¼ Cup extra Virgin Coconut Oil for frying


  1. Put the arame and goji berries in the bottom of a large mixing bowl. Layer the tofu on top followed by cabbage, cilantro, and scallions.Add sesame oil, tamari, ginger and maple sugar. Let it sit for about 5 to 10 minutes to allow the water from the tofu to hydrate the arame and goji berries. Stir mixture together and taste and adjust seasonings, if desired.
  2. Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of arame mixture in the center. Fold the right and left sides of the wrapper over the filling, then fold up the bottom corner, and roll up tightly.
  3. Melt coconut oil in a large fry pan. Add as many egg rolls as will fit leaving spaces between them to allow enough room to flip over. Fry over medium heat for a few minutes until golden on one side and then flip over and fry for about 3 minutes, or until golden brown on all sides or at least 2. Remove from fry pan and drain on a paper bags or paper towels. Fry remaining egg rolls and add more coconut oil if pan becomes dry. Arrange the egg rolls on a platter and enjoy or serve with your favorite dipping sauce.

Chef's Notes

Recipe and photo courtesy of Leslie Cerier of the Organic Gourmet.

Yield: 20 eggrolls

Submitted By

Leslie Cerier