PREP/COOK TIME: About 2 Hours
Makes 8 Large Egg Rolls, or 16 Small

INGREDIENTS

2 Tb – Ground Paprika ($2.99 2.12 Oz Bottle / $.74)

2 Tsp – Garlic Powder ($1.99 2.5 Oz Container / $.11)

1 Tsp – Ground Ginger ($2.89 1.5 Oz / $.18)

1 Tb – Crushed Red Pepper ($2.59 1.5 Oz Bottle / $.74)

½ Head of Cabbage, Shredded ($1.74 a Head / $.87)

3 – Medium Carrots, Shredded ($1.69 1 Lb Bag [10 to a Bag – at least the one I bought] / $.16 per Carrot – $.48)

1 Tsp – Kosher Salt ($2.63 48 Oz Box / $.16)

1 Lb – Extra Firm Tofu ($1.49 / $.08 for Filling)

1 Tb – Naturally Brewed Soy Sauce ($2.69 15 Oz Bottle / $.36 )

2 Tsp – Sesame Oil (Optional)

1 Ball of Everything Dough

1 Cup plus 2 Tb – Vegetable Oil ($2.19 48 Oz Bottle / $.38)

PANTRY SWEET N’ SOUR SAUCE

PREP/COOK TIME: About One Minute
Makes One Serving

INGREDIENTS

¼ Cup – Ketchup ($.99 20 Oz Bottle / $.11)

1 Tb - Naturally Brewed Soy Sauce ($2.69 15 Oz Bottle / $.36 )

2 Tsp – Distilled White Vinegar ($0.99 16 Oz Bottle / $.01)

1 Tb – Dark Brown Sugar ($1.99 2 Lb Bag / $.03)

TOTAL GROCERY COST: $26.86
FEAST COST: $4.84 (Includes Everything Dough Cost – $.23)

THE NITTY GRITTY

In a large non-stick pan, heat vegetable oil at medium high. Add paprika, garlic powder, ginger and crushed pepper and heat till fragrant. Add cabbage and carrots and scallions; season with salt. Reduce heat to medium and cover; sweat vegetables till tender. Crumble in tofu and stir till blended; cook for about 3 – 4 minutes. Finish with soy sauce and sesame oil and remove from heat to let cool.

In the meantime, to make the sauce; whisk together ketchup, soy sauce, vinegar and brown sugar in a sizable microwave safe bowl till blended. Heat in microwave on high for 15 – 30 seconds and stir. Set aside till ready to serve.

(NOTE: A LOT of filling will be left over (about half). The rest can be stored in an air-tight container for 3 – 4 days in the fridge, or two months in the freezer. Or, it’s absolutely delicious on its own; heated and served over cooked rice. Honestly, I nosh on it while making my egg rolls.)

On a lightly floured surface, roll dough out into a large rectangle, about 1/8” thick; cut into about 5x5 inch squares. Position squares into diamonds and fill them with about 2 – 3 Tb of filling in the center. Fold top and bottom points of the diamond first before folding one side over the other.

In a large skillet, or non-stick pan, heat 1 Cup of vegetable oil at medium high. Add 4 egg rolls to the hot oil and fry till golden on each side. Transfer to paper towels to drain oily excess. Serve immediately with Pantry Sweet N’ Sour Sauce and enjoy.

JULY 27, 2020