Baked Egg Rolls

10 ingredients
4 steps

Ingredients

  • 1 tablespoon cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon canola oil
  • 1 12- to 14-oz. bag coleslaw mix (about 5 cups)
  • 1/2 cup finely chopped water chestnuts
  • 2 small scallions, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1 14-oz. package extra-firm tofu, drained and cut into 1/4-inch dice
  • 16 egg roll wrappers

Directions

  1. 1
    Preheat oven to 425°F. Mist a baking sheet with cooking spray. Whisk cornstarch, 1 Tbsp. water, soy sauce and sugar.
  2. 2
    Warm oil in a skillet over medium heat. Saute coleslaw mix, water chestnuts, scallions and garlic until slaw has wilted, about 3 minutes. Stir in tofu; cook until hot and most of liquid has evaporated, about 3 minutes. Re-whisk cornstarch mixture and add to skillet. Cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.
  3. 3
    Lay 1 wrapper on a flat surface, a long edge facing you. Spoon 1/4 cup tofu mixture on bottom third. Fold sides in toward center; roll tightly away from you, enclosing filling. Place, seam side down, on baking sheet. Repeat with remaining wrappers and filling. Mist tops of egg rolls with cooking spray.
  4. 4
    Bake until golden, 10 to 15 minutes. Serve immediately.

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