Scrumptious Oven-Baked Egg Rolls Recipe

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir until lightly browned on one side, 2 to 3 minutes. Flip with chopsticks; cook and stir until the other side is lightly browned, 2 to 3 minutes. Repeat with the remaining tofu.

3. 3

   Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if the sauce becomes clumpy.

4. 4

   Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in the sauce until coated. Spoon the tofu filling down the center of each egg roll wrapper; roll the wrapper around the filling. Moisten the edges of each wrapper with water so they stick together. Arrange the egg rolls on the prepared baking sheet; coat with cooking spray.

5. 5

   Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

• Calories 97.74 kcal Low Source
• Protein 4.89 g Low Source
• Carbs 10.25 g Moderate
• Total Fat 4.18 g Moderate
• Saturated Fat 0.58 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 1.38 mg Low Source
• Sodium 220.79 mg Moderate
• Fiber 1.27 g Low Source
• Sugar 2.07 g Low Source
• Added Sugar 0.16 g Low Source
• Calcium 37.8 mg Low Source
• Iron 0.66 mg Low Source
• Potassium 56.52 mg Low Source
• Vitamin A 90.75 mcg_rae Moderate
• Vitamin C 8.78 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame