Yield: Serves 8 (serving size: 2 rolls)
Ingredients:
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 tablespoon canola oil
1 12- to 14-oz. bag coleslaw mix (about 5 cups)
1/2 cup finely chopped water chestnuts
2 small scallions, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1 14-oz. package extra-firm tofu, drained and cut into 1/4-inch dice ****
16 egg roll wrappers
*** Suggest substituting 2 C cooked, shredded chicken for tofu, as I don't 'do' tofu!!
Preparation
1. Preheat oven to 425ºF. Mist a baking sheet with cooking spray. Whisk cornstarch, 1 Tbsp. water, soy sauce and sugar.
2. Warm oil in a skillet over medium heat. Sauté coleslaw mix, water chestnuts, scallions and garlic until slaw has wilted, about 3 minutes. Stir in tofu; cook until hot and most of liquid has evaporated, about 3 minutes. Re-whisk cornstarch mixture and add to skillet. Cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.
3. Lay 1 wrapper on a flat surface, a long edge facing you. Spoon 1/4 cup tofu mixture on bottom third. Fold sides in toward center; roll tightly away from you, enclosing filling. Place, seam side down, on baking sheet. Repeat with remaining wrappers and filling. Mist tops of egg rolls with cooking spray.
4. Bake until golden, 10 to 15 minutes. Serve immediately.
And don’t forget the dips! Serve the rolls with duck sauce and spicy mustard, or make a simple sauce with 1 part rice vinegar, 2 parts soy sauce and a bit of crushed red pepper. - See more at: http://dailysavings.allyou.com/2015/02/12/baked-egg-rolls/#sthash.NcNQ4vnv.dpuf
Alternate Recipe:
Baked Egg Rolls
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings
Ingredients
2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Directions
1. Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
2. In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
3. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
4. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.
Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Read more: http://www.tasteofhome.com/recipes/baked-egg-rolls#ixzz3RdWt3Ood
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