SCRUMPTIOUS OVEN-BAKED EGG ROLLS
Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.
Provided by bananaholic
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 54m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- 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.
- Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
- 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.
- Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g
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katarzyna piaskowska
[email protected]I made these egg rolls for a party, and they were a huge hit! Everyone loved them, and they were gone in minutes.
Razon Gazi
[email protected]These egg rolls were a bit bland for my taste. I think I would add some more spices to the filling next time.
Habeeb Abubakar
[email protected]I'm not a fan of cabbage, so I substituted shredded lettuce in the filling. It turned out great! The egg rolls were crispy and delicious, and the filling was flavorful and moist.
Abraham Kebede
[email protected]These egg rolls were delicious! The filling was flavorful and moist, and the wonton wrappers were crispy and flaky. I will definitely be making these again.
Adnan Mollah
[email protected]The egg rolls were a bit greasy for my taste. I think I would try using less oil next time.
Kayla Guyton
[email protected]I love that this recipe uses wonton wrappers instead of egg roll wrappers. It makes the egg rolls so much easier to fold.
Chompa Chompa
[email protected]These egg rolls were so easy to make, and they turned out perfectly. I will definitely be making them again soon.
Kayah Banks
[email protected]I'm not a big fan of egg rolls, but I tried these and was pleasantly surprised. They were really tasty, and I would definitely make them again.
Smile2019 20
[email protected]I made these egg rolls for a party, and they were a huge success! Everyone loved them, and they were gone in minutes.
Estijan Posthumus
[email protected]These egg rolls were a great way to use up leftover vegetables. I had some leftover cabbage, carrots, and celery, and they all worked perfectly in the filling.
Roqia Khaled
[email protected]I'm not a fan of cabbage, so I substituted shredded lettuce in the filling. It turned out great!
Siaosi Grewe
[email protected]The egg rolls were easy to make, but they didn't turn out as crispy as I would have liked. I think I might try frying them next time.
Tayyab Niazi
[email protected]These egg rolls were a bit bland for my taste. I think I would add some more spices to the filling next time.
Majidkhan Khan
[email protected]I added some shredded carrots and bean sprouts to the filling, and it turned out great! I also used a sweet and sour sauce for dipping, which was the perfect complement to the egg rolls.
Andrea Gebhart
[email protected]I love that this recipe uses wonton wrappers instead of egg roll wrappers. It makes the egg rolls much easier to fold and seal.
Ziyah Ogunfemi
[email protected]These oven-baked egg rolls were a hit with my family! They were crispy and delicious, and the filling was flavorful and moist. I will definitely be making these again.