Scrumptious Oven-Baked Egg Rolls
Recipe by bananaholic from allrecipes.com
Dinner,Appetizer,Snack 54 Mins.
Ingredients
12
12 servings
- •1 ½ tablespoons olive oil
- •1 teaspoon sesame oil, divided
- •1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
- •3 tablespoons water, or more as needed
- •1 tablespoon soy sauce
- •1 teaspoon brown sugar
- •1 teaspoon cornstarch
- •1 pinch ground ancho chile pepper
- •1 clove garlic, minced
- •⅛ head cabbage, shredded
- •1 carrot, grated
- •1 Persian cucumber, grated
- •⅓ bunch fresh cilantro, chopped
- •4 green onions, chopped
- •12 egg roll wrappers
- •cooking spray
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
- Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
- Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 75
- Carbohydrate: 8g
- Fat: 4g
- Fiber: 1g
- Protein: 4g
- Sugar: 1g
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