For a very long time, my family has used this recipe. This is something my great-grandma could make with her eyes closed. Because she was born on the same day as my father, she made him this cake every year. Even had it mailed to him in Korea while he was a soldier stationed there.
| Prep Time: | 30 mins |
| Cook Time: | 24 mins |
| Total Time: | 54 mins |
| Servings: | 12 |
| Yield: | 12 egg rolls |
Ingredients
- 1 ½ tablespoons olive oil
- 1 teaspoon sesame oil, divided
- 1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
- 3 tablespoons water, or more as needed
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 pinch ground ancho chile pepper
- 1 clove garlic, minced
- ⅛ head cabbage, shredded
- 1 carrot, grated
- 1 Persian cucumber, grated
- ⅓ bunch fresh cilantro, chopped
- 4 green onions, chopped
- 12 egg roll wrappers
- cooking spray
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- 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.
- Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
- 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.
- Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 127 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
SOOOOOOOOOOOOO Good
LOVED the filling in these. I substituted zucchini for the cucumber because I had one on hand so it was one less thing I had to buy. What I didn’t love was the exterior. It never did brown up like we like them. I know the oven baked method is much healthier but I will deep fry them the next time I make them. Again, the filling in these is excellent!