4 Ingredient "Egg" Rolls
Fast 4 Ingredient Plant-Based "Egg" Rolls!
Easy to Double Recipe. Seasonings flexible to your tastes.
Ready in about 30 minutes!
4 Ingredient Egg Rolls - VegWithMandy.com
Makes 10 "Egg" Rolls; We usually eat 3-5 each.
Preheat Oven to 400F
Line sheet pan with parchment paper.
To large skillet (that has a lid) set on Medium heat, add:
- 1/2 pack of 12 oz Coleslaw mix.
Add 2-4 Tbsp of water* (see tip) and cover with lid x 3-5 mins, until cabbage is soft/wilted but not mushy.
While cabbage is wilting, lift lid and stir every minute, adding 1 Tbsp water at a time to prevent sticking, if needed.
Once cabbage is done, add:
- Extra Firm Tofu (1/4 of 14 oz block)- drained/pressed, or excess moisture removed with paper towels, Crumbled with hands.
Allow it to warm up (~30 sec), turn off heat and set aside.
Wrap ~2-3 Tbsp of cabbage/tofu filling into each
- Nasoya Egg Roll Wrap** using illustration on package to guide you. Once done wrapping all your rolls, very lightly apply
- Oil***, such as grapeseed, over each wrap, to help it brown (omit if oil-free, but wrappers may dry out).
You only need ~1 tsp oil for 10 rolls.
Place rolls, seam down, on a baking sheet lined with parchment paper.
Bake at 400F x 8 minutes, flip and bake another 4-5 min or until crispy but not hard. Watch closely the last few minutes to avoid rolls burning.
Dip into:
- your favorite Asian dipping sauce (We love Sweet Chili Sauce) and Enjoy! : )
Tips: *Optional (avoid if on low sodium diet): replace water with 3 Tbsp soy sauce + 1 tsp rice vinegar + a couple dashes of black pepper. You could also play around with other spices such as ginger and garlic, to cater to your tastes.
**Wraps are usually available at Walmart, Sprouts, Harris Teeter, etc, and are located in the refrigerated section of the product department next to the tofu.
***Oil not included in ingredient count, since it is a kitchen staple.
Only 4 Ingredients.
Ready to dip!
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