Baked tofu and vegetable egg roles

Updated at: Thu, 17 Aug 2023 11:28:32 GMT

Step 1

Heat oil in a wok or large skillet over medium-high heat. When you start to see wisps of smoke, add the tofu, celery, carrots, and red pepper all sliced

Step 2

Add the soy sauce cook for another 1 to 2 minutes then Remove the filling from the heat and let cool completely.

Step 3

Preheat the oven to 400º F, and lightly grease a baking sheet. Remove the wrappers from their packaging and place under a clean kitchen towel. Drain off any excess liquid from the cooled filling. Working one at a time, remove a wrapper from under the towel, place about 2 tablespoons of filling in the middle, and roll the wrapper around the filling, folding in the sides as you go. Use your finger to dab a little bit of water on the pointed end of the wrapper before you finish rolling, to seal the egg roll closed. As you finish rolling the egg rolls, place them under plastic wrap or another clean kitchen towel to keep them from drying out.

Step 4

Lay the egg rolls on the baking sheet, seam-side down, and brush the tops with peanut oil. Bake for 10 to 15 minutes, or until starting to brown on top; flip the rolls over, brush the other side of each roll with peanut oil, and bake for another 10 to 15 minutes, or until golden and crisp on both sides. Remove from the oven and let cool for about 5 minutes before serving.

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