Tofu Egg Rolls
Egg rolls filled with crisp veggies and tofu that's been seasoned with garlic, ginger, sesame oil and soy sauce. A perfect vegetarian snack or appetizer.
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Servings10 Egg rolls
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Cook TimeMin
Cooking Directions
Preheat oven to 350°F
- In a large pan set to medium high heat, add a bit of oil. Once oil is hot add tofu, shiitake and onion.
- Let onions become translucent then add garlic and ginger.
- Add celery, carrots and cabbage; sauté for a few minutes.
- Add soy sauce, sesame oil, sugar and scallions.
- Once cabbage has cooked, season with salt and pepper to taste. Remove from heat and let cool.
- Fill and wrap eggrolls with filling. Place rolls on a sheet pan seam-side down.
- Brush egg rolls oil and bake. Once egg rolls begin to brown, flip them over.
- Bake until they have browned on both sides. Remove from the oven and let cool; serve warm.
Ingredients
- ½ pkg. House Foods Firm Tofu, drained and crumbled
- ⅓ cup shiitake mushrooms, chopped
- ½ cup onions, chopped
- 1 Tbsp. garlic, minced
- 1½ Tbsp. ginger, minced
- ¼ cup celery, chopped
- ¼ cup carrots, grated
- 1½ cups cabbage, shredded
- 2 Tbsp. soy sauce
- ¼ tsp. sesame oil
- 1 Tbsp. sugar
- ¼ cup scallions, chopped
- salt and pepper to taste
- 10 egg roll wrappers
- vegetable oil
Nutrition
| one egg roll per serving | |
| Amount per serving | |
| Calories | 130 |
| % Daily Value* | |
| Fat 2.5g | |
| Saturated Fat 0g | |
| Cholesterol 0g | |
| Sodium 0mg | |
| Carbohydrates 22g | |
| Fiber 2g | |
| Sugar 3g | |
| Protein 5g | |
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