Homemade Veggie Tofu Egg Rolls
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.
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)
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.