Crunchy egg rolls with all the flavor; right out of the oven!
The flavor profile of egg rolls has always been delicious to me. I used to think it had to be a lot of complicated ingredients but it really only includes crunchy vegetables, garlic and ginger. All wrapped up in a handy little pocket. For this recipe I used store bought egg roll wrappers (they’re generally in the tofu section of my grocery store). And they baked really well! I used coconut oil spray on the outside of them before throwing them in the oven and they came out crispy and delicious. I served them with sesame, soy tofu with broccoli and a sesame lime sauce!
The greatest amount of time for this recipe was spent on the egg roll preparation. While I was making my egg rolls I couldn’t help but feel like a single person assembly line. For those making many more egg rolls than me, an “automated egg roll making machine” was invented in 1983! All the way from rolling and cutting the dough to completing the folds with precision enough to keep the dough intact. I just thought that would be nice to have on hand...for the next time I need to make 1,000 egg rolls!
1 small cabbage
1 large carrot
½ large sweet onion
3 cloves garlic
½ tsp ground ginger
1 tsp salt
1 Tbsp olive oil
Package egg roll wrappers
Spray coconut oil
2 small heads broccoli
1 block firm tofu
1 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp cornstarch
Sesame Lime Sauce
2 Tbsp soy sauce
1 Tbsp water
1 tsp lime juice
1 tsp honey
1 tsp toasted sesame oil
1. Start by pressing tofu. Remove tofu block from container and squeeze out excess liquid. Chop into small squares and place on towel, top with towel and lay heavy pan or book on top...or use a tofu press if you have one!
2. Preheat the oven to 400 degrees F. Chop vegetables. Cut off stem of the cabbage and cut in half lengthwise. Remove outer leaf and discard. Remove each leaf and remove the stem, pile 3-4 leaves on top of each other and then roll up and slice into thin strips. Continue until you get down to the thick core of the cabbage or about 3 cups. Shred the carrot and thinly slice onion. Finally, mince garlic.
3. Heat 1 Tbsp olive oil on medium heat. Add onions, garlic and ground ginger. Stir and saute for 5 minutes until the onions are translucent. Add cabbage and carrots with salt, let cook down for 5-10 more minutes stirring occasionally.
4. Open egg roll wrappers and have small bowl of water handy. Lay with corner towards you and place about a tablespoon of the cabbage mixture in the center of the dough. Roll the corner closest to you over the cabbage. Fold in the left and right corners over the folded dough. Wet your finger with water and line the remaining corner. Then roll the rest of the egg roll over the remaining corner. Place on baking sheet lined with parchment paper.
5. Continue step 3 until all the cabbage mixture is rolled. Spray the egg rolls with coconut oil and place in the oven for 20-30 minutes.
6. While the egg rolls are cooking, place the tofu in a bowl and mix with olive oil, soy sauce and cornstarch. Place on parchment paper on a baking sheet and place in the oven along with the egg rolls. Bake for about 15-20 minutes, checking halfway and turning the tofu pieces.
7. Mix sauce by placing all the ingredients in a bowl and whisk.
8. About 5 minutes before the egg rolls and tofu are done baking, place a couple inches of water in a saute pan on high with a lid. Chop broccoli into florets and put in pan with the lid on for 2 minutes or until fragrant. Drain in a colander.
9. Place everything onto a plate and serve!
Ma, Kwok C. Automatic Egg Roll Making Machine. US4388059A, Jordan & Hamburg, 30 Nov 1981.
Author: Lucy Lafranchise
Photographer: Jack Klipfel