Photo: Annabelle Breakey; Styling: Emma Star Jensen
Prep Time
25 Mins
Cook Time
20 Mins
Yield
Serves 8 (serving size: 2 rolls)

How to Make It

Step 1

Preheat oven to 425ºF. Mist a baking sheet with cooking spray. Whisk cornstarch, 1 Tbsp. water, soy sauce and sugar.

Step 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.

Step 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.

Step 4

Bake until golden, 10 to 15 minutes. Serve immediately.

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