Description
These baked eggrolls are a healthy twist on the classic, filled with tofu and fresh vegetables, and served with a homemade teriyaki sauce.
Ingredients
Units
Scale
- 7 oz (200 g) firm tofu, crumbled
- 2 cups (480 ml) shredded Savoy cabbage
- 2 small carrots, thinly sliced
- 1/3 medium-sized red pepper, thinly sliced
- 2 tbsp (30 ml) minced fresh chives
- 8 eggroll skins
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) honey
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat the oven to 425F. For the teriyaki sauce, heat a small pan on low and add the olive oil, garlic, and ginger; sauté for 1-2 minutes or until fragrant. Add the soy sauce, vinegar, water, honey, and pepper, and then turn the heat up to medium-high; bring this to a boil and then add the dissolved cornstarch. Once the cornstarch slurry is added, boil for ~1 minute (the mixture will be thickened) and shut off heat.
- Slice the tofu, layer it between paper towels, and gently press down to extract the moisture. Crumble the tofu into a medium-sized pan, add 2 TB of teriyaki sauce, and sauté on medium heat for ~5 minutes. Add the cabbage, carrots, red pepper, and chives along with 1 more tbsp of teriyaki sauce and sauté for ~2 more minutes (or until the veggies are slightly wilted). Allow the tofu/veggie mixture to cool slightly.
- To make the eggroll, place 1 eggroll skin in front of you with one corner pointing down (in a diamond shape). Slightly toward the lower half of the eggroll skin, place ~3 TB of the tofu/veggie filling. Wrap the bottom point up over the filling, then wrap the sides in. Securely (but gently) roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the egg wash.
- Lightly spray a baking sheet with cooking spray, line the eggrolls ~1” apart on the baking sheet, and lightly spray each eggroll with cooking spray. Bake for 8-10 minutes (or until golden on the bottom), then flip and bake 6-9 minutes (or until golden on the second side).
- Serve with the remaining teriyaki sauce for dipping.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the vegetable filling.
- These eggrolls can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Substitute regular cabbage if Savoy is unavailable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 4
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
- Cholesterol: 0