Vegetable Tofu Egg Rolls

Chop the scallions, cabbage, onion, carrots, and potato into small, rough pieces.

Heat olive oil in a large pan or wok over medium-high heat. Add the chopped carrots, potato, onion, and cabbage.

Add the scallions and season with salt. Sauté for a few minutes, then add the minced garlic and black pepper.

Add the mung bean sprouts, stir to combine, then cover the pan and let the vegetables steam until tender, about 5-7 minutes.

Transfer the cooked vegetable mixture to a food processor. Add the cooked sweet potato vermicelli.

Pulse the mixture a few times until it's roughly chopped but not puréed. Transfer to a large mixing bowl.

Crumble the firm tofu into the bowl with your hands. Add sesame oil, soy sauce, and another pinch of black pepper.

Mix the filling until everything is well combined.

To assemble, lay an egg roll wrapper on a flat surface in a diamond shape. Wet the edges with water.

Place about 2-3 tablespoons of filling in the center. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly to seal.

Heat about 2-3 inches of vegetable oil in a deep skillet or pot to around 350°F (175°C).

Carefully place the egg rolls in the hot oil, being sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.

Remove the cooked egg rolls with a slotted spoon and let them drain on a wire rack or paper towel-lined plate.