Scrumptious Oven-Baked Egg Rolls

Homemade oven-baked egg rolls filled with Persian cucumber, cabbage, tofu, and carrots are an impressive appetizer to fix for parties.

• Preparation Time: 30 mins
• Cooking Time: 24 mins
• Total Time: 54 mins
• Calories: 75 Calories

Ingredients

• 1 clove garlic, minced
• 1 teaspoon cornstarch
• 1 carrot, grated
• 1 tablespoon soy sauce
• 4 green onions, chopped
• 1 teaspoon brown sugar
• cooking spray
• 1 pinch ground ancho chile pepper
• 3 tablespoons water, or more as needed
• 12 egg roll wrappers
• 1 teaspoon sesame oil, divided
• 1 Persian cucumber, grated
• 1.5 tablespoons olive oil
• 0.33333334326744 bunch fresh cilantro, chopped
• 1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch w
• 0.125 head cabbage, shredded

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.

Step 4

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.

Step 5

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