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.
Ingredients
- ½ tablespoons olive oil: 1 piece
- sesame oil: 1 tsp (divided)
- extra-firm tofu, cut into long thin strips about 1/3-inch wide: 1 pack (12 ounce pack)
- water: 3 Tbsp (or more if needed)
- soy sauce: 1 Tbsp
- brown sugar: 1 tsp
- cornstarch: 1 tsp
- pinch ground ancho Chili pepper: 1 piece
- clove garlic: 1 piece (minced)
- head cabbage: 0.125 piece (shredded)
- carrot: 1 piece (grated)
- Persian cucumber: 1 piece (grated)
- bunch fresh cilantro: 0.33333 piece (chopped)
- green onions: 4 piece (chopped)
- egg roll wrappers: 12 piece
- cooking spray:
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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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.
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Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
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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.
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Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.
