Recipe by MyRecipes February 2015

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Credit: Annabelle Breakey; Styling: Emma Star Jensen

Recipe Summary test

prep:
25 mins
cook:
20 mins
total:
45 mins
Yield:
Serves 8 (serving size: 2 rolls)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

272 calories; fat 6g; saturated fat 1g; protein 12g; carbohydrates 44g; fiber 3g; cholesterol 6mg; sodium 514mg.
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