1 tsp. olive oil
2 c. savoy cabbage, chopped
(or regular cabbage very thinly sliced)
2 c. shredded carrots
2 c. bean sprouts(I used 1 can)
1 can water chestnuts, chopped
2 TBSP. green onions,sliced (I used shallots)
1 tsp. fresh ginger, grated
2 TBSP. soy sauce
1 TBSP. corn starch
1/4 c. water
14 egg roll wraps
1 pkg. tofu angel hair pasta-MY addition
Sweet chili sauce or sweet and sour sauce
Step 1 - make the filling
This is the package for tofu noodles. It's found in my grocery store in the organic section along with the other tofu products. This item is OPTIONAL.
Step 2 - Place filling on egg roll wrap
Step 3 - Bring up bottom of wrap first
Step 4 - Bring sides over bottom sealing with a dab of water
Step 5 - Roll up and seal top edge
Step 6 - Place on cookie sheet/baking pan and spary with cooking spray
Nicely browned after baking 15-20 minutes
Dip in sweet chili sauce and enJOY!
We really like asian inspired foods. Since converting to a vegetarian diet, we eat stir fry, rice dishes, and tofu dishes quite frequently. We all like egg rolls and until recently, I would fry them in a small amount of oil until nice and crispy brown. I try not to fry anything anymore, so when I saw this recipe I had to give it a try. The outcome was really great. I do think they were a little bit 'tougher' than a fried egg roll, but not so much that they were off-putting.
I baked them until they were nicely browned on all sides. This is going to be a repeat recipe. Recently when buying tofu, I saw a new product that I had to try. It's a tofu product that looks just like angel hair pasta. I used it once in a soup, which was very good, and had it on hand so I decided to add it to the egg rolls. By adding this, it gives the egg roll a protein which just makes it that much better for us! The tofu pasta has to be drained and 'dried' the same as when using a block of tofu. The noodles tend to stick together unless they are very dry.
Here are the directions for the recipe if you would like to give it a try:
Cook cabbage, sprouts, carrots, chestnuts and ginger in hot olive oil for 4-5 minutes, until veggies become limp but still slightly crisp. Mix the corn starch and water together and add that along with the soy sauce to the pan along with the green onions. This is where I added my drained tofu noodles. Cook for an additional 1-2 minutes to thicken the sauce. Remove from the heat and let cool.
Place 2 TBSP. of mixture in the center of the egg roll wrap. Fold the bottom up over the filling and the sides in over the bottom like an envelope. I use a small dish with water to the side to dip my fingertip in before wrap edges meet to 'seal' the edges together. Roll up, seal top edge, and place on a cookie sheet for baking. I like to use my stonewear cooking sheet for even heating. Spray the egg rolls with cooking spray, turn and spray other bottoms.
Bake in preheated 400 degree oven for 8-10 minutes or til nicely browned, then turn and cook an additional 5-7 minutes. You want them to brown, NOT burn.
Don't try to eat them hot of the oven... believe me it's not fun! I could hardly wait to try them. I used a sweet chili sauce to dip them in. They....were....scrumptious!!!! The leftovers were even good warmed in the microwave the next day. No, they aren't like fried egg rolls, but I can forgo the oil treatment and extra fat for a very good BAKED egg roll! I'll be making this again!
Since we are trying to eat a strict vegetarian and NOT-so-strict vegan diet, finding those tofu noodles was very exciting. They are delicious in soups and other dishes and add a nice amount of protein and no cholesterol!