Our hot, crispy take: Egg rolls are the best party food. If you're feasting for Lunar New Year, or any time of year, be the star of the party by bringing a tray of @tifflovestofu’s plant-based egg rolls with JUST Egg and @omnifoods OmniPork Ground. Ingredients: 10 oz ground OmniPork 1 small carrot, grated 2 napa cabbage leaves, minced 5 shiitake mushrooms, minced 1/4 cup JUST Egg 4 oz dried bean thread glass noodles, rehydrated 1 tbsp mushroom seasoning 1 tbsp soy sauce 1 tsp black pepper 1 tbsp sugar 1 tbsp rice vinegar 20-25 plant-based spring or egg roll wrappers 2 cups vegetable oil Rehydrate the bean thread glass noodles by covering with hot water in a bowl for 5 minutes. Drain the rehydrated noodles and use kitchen scissors to cut into tiny pieces. Grate the carrots as fine as possible, or mince them with a knife. Blitz the mushrooms and napa cabbage in a food processor, or mince them with a knife by hand. In a bowl, combine the noodles, vegetables, ground OmniPork, and JUST Egg. Season with mushroom seasoning, soy sauce, black pepper, sugar, and rice vinegar. Place one wrapper with a corner pointing towards you. Fold the corner closest to you inward, about 1-2 inches. Add 1 tbsp of the mixture in the center of the folded section. Fold the left and right corners to the center. Lift and roll forward until you reach the end corner. Dip your finger in a bowl of water and lightly wet the edges. Roll all the way to seal. Repeat for all the wrappers. On medium heat, preheat 2 cups of oil in a large pot or wok. Carefully add the egg rolls to the oil, being mindful not to overcrowd it. Fry for about 2-3 minutes on each side. Transfer the cooked egg rolls to a cooling rack with a pan underneath to catch any excess oil. Continue until all egg rolls have been cooked. Serve immediately enjoy with fresh greens and a dipping sauce. #LunarNewYear #eggrolls #partybites #JUSTEgg #ReallyGoodEggs #plantbased #egg #foodie #foodietok #fyp