Mmmm – so good, healthy, delicious. The tofu in the filling caught my eye. The teriyaki sauce is just excellent. All the goodness of eggrolls, none of the grease.
Baked eggrolls with homemade teriyaki sauce (from An Edible Mosaic)
1 tablespoon olive oil
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons honey
1/4 teaspoon black pepper
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
7 ounces firm tofu
2 cups shredded savoy cabbage
2 small carrots, shredded
1/3 medium red pepper, thinly sliced
2 tablespoons chives
eggroll skins (1 package)
1 egg beaten with 1 tablespoon water (for egg wash)
Preheat oven to 425 degrees F.
For the teriyaki sauce: heat a small pan on low and add the olive oil, garlic, and ginger; saute for 1 – 2 minutes or until fragrant. Add the soy sauce, vinegar, water, honey, and pepper, then turn the heat up to medium-high; bring this to a boil and then add the dissolved cornstarch. Once the cornstarch slurry is added, boil for ~1 minute (the mixture will be thickened) and shut off the heat.
Slice the tofu, layer it between paper towels, and gently press down to extract the moisture. Crumble the tofu into a medium-sized pan, add 2 tablespoons teriyaki sauce, and saute on medium heat for ~ 5 minutes. Add the cabbage, carrots, red pepper, and chives, along with 1 more tablespoon teriyaki sauce, and saute for ~ 2 minutes more, til veggies are slightly wilted. Allow the mixture to cool slightly.
To make the eggroll, place 1 eggroll skin in front of you with one corner pointing down, in a diamond shape. Slightly toward the lower half of the eggroll skin, place ~ 3 tablespoons of the tofu/veggie filling. Wrap the bottom point up over the filling, then wrap the sides in. Securely, but gently, roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the eggwash.
Lightly spray a baking sheet with cooking spray, line the eggrolls ~1 inch apart on the baking sheet and lightly spray each eggroll with cooking spray. Bake for 8 – 10 minutes (or until golden on the bottom), then flip and bake 6 – 9 minutes (or until golden on the second side).
Serve with the remaining teriyaki sauce for dipping. This made 16 eggrolls for me.