Homemade Veggie Tofu Egg Rolls

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Trader Joe’s frozen veggie egg rolls are a freezer staple in our house. Funk loves them, they’re convenient, and not as heavily deep-fried as the ones you get at a Chinese restaurant. But as easy as they are to pop in the toaster oven, making them from some simple ingredients is also a breeze.

I made these veggie egg rolls a few years ago and pretty much duplicated the recipe, but figured it couldn’t hurt to share this delicious idea again.

Ingredients:

Egg roll wrappers, found in the refrigerated section of the grocery store (near tofu)

1 bag broccoli slaw

2 cubes of prepared Teryaki tofu from Trader Joe’s, diced (or you could marinate a plain block of tofu in teriyaki sauce)

Teryaki sauce

Grapeseed oil

Preheat oven to 350. In a skillet, stir fry broccoli slaw and tofu in a few tablespoons of teriyaki sauce for about 5 minutes or until the slaw has softened.

Place egg roll wrapper on a dry surface, one at a time. Scoop about ¼ cup of slaw/tofu filling in the center, and fold over the bottom and sides of the wrapper like an envelope. Then, roll up the wrapper and seal it shut using a drop of water. Click here to see visual instructions.

Brush the outside of the egg roll with grapeseed oil and lay on a baking sheet. Bake in the oven about 10 minutes, until the tops begin to brown. Flip egg rolls and bake another 5 minutes until browned.

Serve with a dipping sauce. We loved this sweet and spicy chili sauce from Trader Joe’s, which tastes a lot like duck sauce.

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Now for the wheat germ winner…congratulations Meme from Living Well Kitchen! I’ll contact you to get your mailing address shortly.

One Comment

  1. Posted November 15, 2012 at 10:02 pm | Permalink

    These look AMAZING! Definitely will have to give these a try.

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