Scrumptious Oven-Baked Egg Rolls Recipe

Homemade oven-baked egg rolls filled with Persian cucumber, cabbage, tofu, and carrots is a scrumptious recipe and an impressive appetizer for parties.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 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
• 0.125 head cabbage, shredded
• 1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch w

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.