Baked Eggrolls

Name: Baked Eggrolls
Ingredients: 1/2 packages 14 Oz. Firm Tofu (diced Into Small Cubes); 1 Tablespoon Canola Or Vegetable Oil; 1/4 heads Cabbage, Shredded; 2 whole Carrots, Shredded; 1/2 whole Bell Pepper (diced Small); 1 whole Green Onion (green And White Parts); 2 teaspoons Cornstarch; 4 teaspoons Water; 2 teaspoons Low Sodium Soy Sauce; 1 teaspoon Rice Wine Vinegar; 1 dash Sriracha; 12 whole Egg Roll Wrappers

12 ingredients

15 steps

Ingredients

1/2 packages 14 Oz. Firm Tofu (diced Into Small Cubes)
1 Tablespoon Canola Or Vegetable Oil
1/4 heads Cabbage, Shredded
2 whole Carrots, Shredded
1/2 whole Bell Pepper (diced Small)
1 whole Green Onion (green And White Parts)
2 teaspoons Cornstarch
4 teaspoons Water
2 teaspoons Low Sodium Soy Sauce
1 teaspoon Rice Wine Vinegar
1 dash Sriracha
12 whole Egg Roll Wrappers

Directions

1

1.
2

Press the tofu cubes in a paper towel- saute them in a tablespoon of oil for 3-5 minutes.
3

2.
4

Add the rest of the vegetables and saute until they are soft but still have a crunch (about 5-10 minutes) 3.
5

Mix together the cornstarch, water, soy sauce, and rice wine vinegar.
6

Once the cornstarch is smooth and dissolved add this mixture to the vegetables and simmer until thickened.
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4.
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Squeeze in a dash of sriracha (its very spicy- be careful how much you add) 5.
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Place 2 tablespoons of the mixture into each wonton wrapper (lay it out like a diamond shape with one point of the diamond pointing towards you).
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Fold up the bottom and then the sides.
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Moisten the top edges with water and continue to roll it tightly.
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6.
13

Place eggrolls on a greased cookie sheet and spray them with cooking spray.
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7.
15

Bake at 425 degrees F for 20 minutes turning them over half way through.