Name: Crispy Oven Baked Asian Egg Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: US
Ingredients: 1.5 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 clove garlic, minced; 1 teaspoon brown sugar; 1 teaspoon cornstarch; 1 pinch ground ancho chile pepper; 4 green onions, chopped; 1 Persian cucumber, grated; 1 carrot, grated; 0.125 head cabbage, shredded; 0.33333334326744 bunch fresh cilantro, chopped; 12 egg roll wrappers; Cooking spray

Experience the delightful crunch of these oven-baked egg rolls, packed with crispy tofu and a vibrant medley of fresh vegetables. A healthier twist on a classic, perfect with your favorite Asian dipping sauce.

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. (5 minutes)

02

Step

Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir, until lightly browned on one side, 2 to 3 minutes. Flip using chopsticks; cook and stir until lightly browned on other side, 2 to 3 minutes. Repeat with remaining tofu. (10-15 minutes)

03

Step

Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if sauce gets clumpy. (2 minutes)

04

Step

Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in sauce until coated. Spoon tofu filling down middle of each egg roll wrapper; roll wrapper around the filling. Wet edges of each wrapper with water so they stick together. Arrange egg rolls on the prepared baking sheet; coat with cooking spray. (15-20 minutes)

05

Step

Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Ada Altenwerth

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