I love Pad Thai and wanted to get the flavor of the dish without all the carbs of the noodles. These baked egg rolls really capture the flavor of Pad Thai.
Preparation Time
45 mins
Cooking Time
27 mins
Total Time
1 hr 12 mins
Calories
171 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.
Step 3
Heat a nonstick skillet over medium heat; spray with cooking spray. Add garlic; cook and stir until fragrant, about 1 minute. Transfer to a large bowl. Cook and stir onion and green onions until softened, about 5 minutes. Stir into garlic in the bowl. Cook red cabbage until slightly tender, about 3 minutes. Add to garlic and onion mixture. Cook eggs, stirring frequently, until scrambled, about 3 minutes. Stir into bowl.
Step 4
Stir 1/4 cup peanut butter, chili sesame oil, lime juice, soy sauce, chili-garlic sauce, tamarind paste, and lime zest into bowl; toss until vegetable and egg mixture is evenly coated.
Step 5
Spoon a small amount of filling into the middle of an egg roll wrapper. Fold over bottom and sides to enclose filling. Roll wrapper upwards to a form a neat roll shape. Use a pea-sized dot of peanut butter on the flap to seal. Repeat with remaining filling and wrappers.
Step 6
Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray.
Step 7
Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.
Ingredients
2 eggs, beaten
¼ cup peanut butter
½ cup chopped green onions
4 cloves garlic, diced
cooking spray (such as Pam®)
¼ onion, diced
20 egg roll wrappers
1 (12 ounce) package extra-firm tofu, cut into small cubes
