Sesame Tofu Mint Egg Rolls

Vegan and Gluten Free Friendly

Originally published: July 24, 2020

Who said egg rolls had to be fried or hard to make? If you’re anything like me, the thought of making egg rolls might seem a bit daunting. This was exactly my sentiment until I realized you just tuck, fill, and roll. This recipe was massively inspired by The Ginger People, a company I love and adore. I’ve been using their sushi ginger for such a long time so when they sent me a big box of pantry staples I knew I had to attempt making egg rolls with some of their sauces! I used their Sweet Ginger Chili sauce and wow, it’s good on just about anything Asian inspired. So without further ado, let’s get to rolling!

A step by step diagram of how to fold egg rolls.

Oil being brushed over egg rolls on a lined baking sheet.

Ingredients

Egg rolls wraps (I used Nasoya)

1-2 tbsp of avocado oil (I use Chosen Foods)

A small dish of room temperature water

Filling Ingredients

1 package of firm tofu

1 clove of garlic, minced

1 shallot, diced

1/2 inch knob of ginger, grated

2 cups of shredded carrot

2 cups of shredded red cabbage

2 tbsp sesame oil

1 tbsp sesame seeds

2 tbsp coconut aminos

1-2 tbsp mint, chopped

sea salt & pepper to taste

Method

Preheat oven to 400 F

Prep your filling ingredients, set aside.

In a large hot skillet, combine 1 tbsp sesame oil with the shallot and sauté for 3 minutes. Next, add the ginger and garlic, sauté for another 1-2 minutes.

Gently break apart the tofu in your hands directly over the pan. Once the entire block of tofu is in the pan, add the coconut aminos, sesame oil, sesame seeds, salt and pepper. Let cook on medium for a few minutes. Then add in the shredded carrot and cabbage, and mint. Taste and season accordingly.

Transfer the filling to a large bowl and on a clean cutting board start to fill the wrapper diagonally halfway with the filling. Fold the bottom corner over the filling, roll snug to cover half of the filling. Then fold in both sides against the filling, moisten the edges of the last flap with a small amount of water. Finally, roll the rest of the wrap and seal the corner. Lay the egg rolls seam side down on a parchment paper lined baking sheet.

Brush the tops of each roll with avocado oil.

Bake for 20 minutes, or until golden brown.

Serve with The Ginger People’s Sweet Ginger Chili Sauce and enjoy!