Healthier Veggie Egg Rolls

These egg rolls are baked, not fried, and still turn out crisp and delicious.  Oh, and for all of you folks who say you don’t like tofu, or have a spouse who doesn’t dig tofu, well, this is your recipe.  I used an entire container of tofu and my husband couldn’t even tell it was in there…and he likes tofu!

Egg Rolls

1 pkg egg roll wraps

1 pkg extra firm tofu (I bought cubed, but you can certainly cube your own)

1 T. or so of minced, fresh ginger

1/2 small onion, diced

2 c. broccoli slaw

1/2 pkg of bean sprouts

2 T. soy sauce

1 1/2 T. olive oil, + 1/2 T. for the wraps

Small cup of water

Non-stick cooking spray

Heat oven to 400*.  If tofu is not pre-cubed, drain the package, pat with paper towels and cut in to small cubes.  Heat approximately 1 1/2 T. olive oil in large skillet.  Add tofu, minced ginger, soy sauce and diced onion.  Cook, stirring with wooden spoon until heated through and onions are slightly soft.  Add in broccoli slaw and bean sprouts.  Cook, stirring to mix for about 2 more minutes.  Set aside to cool slightly.

Take first egg roll wrap and lay in diamond shape in front of you.  (The directions for how to do this are also on the back of the package of egg roll wraps).  Scoop a few tablespoons full of the tofu/broccoli mix across the center of the wrap (diagonally).  Fold the bottom corner half way up, enough to cover the filling.  Fold in the left and right corners.  At this point, it should look like an open envelope with the opening toward the top.  Roll toward the open side, and then dip your fingers in to some water to moisten the edges of the final corner to close.  Place on to a baking sheet sprayed with non-stick spray, or use parchment paper.

Repeat until all of your filling has been used.  Use remaining olive oil to lightlly brush the top of the egg rolls and bake in the oven for approximately 12 min or until you see them beginning to brown.  Flip them over, spray lightly with cooking spray and bake for about 5 more min.

Serve with any dipping sauces you like.  I made 2 easy ones that I’ll share with you:

Spicy Peanut Dipping Sauce

1/4 c. peanut butter

1 T. Sriracha sauce

1 T. soy sauce

1 T. lime juice

1 T. sugar

warm water

Mix all ingredients except water.  Pour in a little amount of warm water and continue to whisk.  Add warm water until desired consistency.

Sweet and Spicy Dipping Sauce

2 T. soy sauce

3 T. rice wine vinegar

1 T. Sriracha

1 tsp sesame oil

1 T. sugar

sesame seeds to garnish

Whisk all ingredients and then add sesame seeds as desired (not needed)

Completed egg rolls with sauce

5 thoughts on “Healthier Veggie Egg Rolls

  1. These look delicious! Ellie recently found out she loves egg rolls, so I’d love to try and make these. I’ll even make them with the tofu. I read through, and I didn’t see where to add the soy from the ingredient’s list. Is it just for dipping? That peanut dipping sauce sounds delicious too.

  2. Oops. Good call. I fixed it. You just add the soy sauce to the “stir fry”, really at any point. I think I threw it in with the tofu right before I added the broccoi to help it soak in and flavor the tofu a bit. Thank you~

  3. I would never have thought that you could end up with golden, crisp egg rolls by baking them until I saw your picture. Very impressive.

    What is broccoli slaw? Is that just shredded broccoli? Cooked or raw?

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