Crispy Tofu and Bacon Wraps

Method3 steps · about 45 min

1. 1

   Step 1: Place the tofu, yellow onion (1), green onion (6 large), red pepper, garlic (8 cloves), mushrooms (20), tomato (1), and bacon in the bowl of a food processor. Season with fish sauce (1 tablespoon), red wine (2 tablespoons), parsley, salt (¼ teaspoon), pepper, curry powder (¼ teaspoon), mustard powder (¼ teaspoon), dill, and ginger (½ teaspoon); puree until smooth.

   Uses 1 (16 ounce) package tofu, drained and cubed · 1 yellow onion, roughly chopped · 6 large green onions, chopped · 1 medium red bell pepper, coarsely chopped · 8 cloves garlic · 20 mushrooms · 1 tomato, coarsely chopped · ¾ cup crumbled cooked bacon

2. 2

   Step 2: Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.

   Uses 1 (12 ounce) package egg roll wrappers · 1 to 2 tablespoons prepared filling per wrapper · Water as needed to moisten and seal wrapper corners

3. 3

   Step 3: Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.

   Uses canola oil for frying · Filled sealed tofu-and-bacon wraps