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