Vegan Baked Egg Rolls

I found this great vegan egg roll wrapper at the store last night and had to use them! It seems like ages since I’ve had an egg roll since vegans can’t really eat Chinese Food.

I made my own filling with jicama, crunchy tofu and a few other veggies and served them up with some soy sauce and a simple wasabi mayo. Hope y’all enjoy! <3

Egg Roll Filling

1 package mixed cabbage with carrots

1 small onion, diced

1 small bell pepper

1 cup jicama peeled and thinly sliced

1 handful sprouts

1 package extra firm tofu

1/2 TVP, textured vegetable protein

3 T BBQ sauce

3 T soy sauce +  2 or 3 T more for tofu

1 T sesame oil

2 t garlic powder + 1 T for tofu

1 t ginger powder

salt and pepper, to taste

1 T Asian seasoning of choice

Place cabbage in a large pot with water. Once water is boiling, turn heat to low and continue to cook for about 15 minutes.

In the mean time, take the tofu out of the package and squeeze as much water out as you can without loosing the shape. Next, slice the tofu into little french fry like pieces. Spread them out on a large baking sheet lined with parchment and put in the oven on 400 for about 1/2 hour, flipping half way. When it’s a light golden color, take the tofu out of the oven. Drizzle some of the soy sauce all over, you may need to add more that what I’ve listed, but don’t drown it! Next, sprinkle the garlic powder and finally add the TVP. Place in the oven under broil until it gets nice and caramelized.

After the cabbage is cooked, drain and put back into the pot. Add the onion, pepper and jicama. Place on medium heat. Add in BBQ, soy sauce, sesame oil and spices. Cook for about 10 minutes and then add the sprouts. Mix well and cook for another minute or 2.

Now it’s time to make the egg rolls. In a cup, add 1 T cornstarch and 1 to 2 T water and mix to create a paste. Take the wrapper and place it pointy end toward you. It’ll be diamond like in this position. Place a little filling and a couple pieces of tofu onto the wrapper like in the photo.

Take the end close to you and pull over the filling. Take the sides and overlap like an envelope next. Finally, start rolling. Before you complete the roll, spread the cornstarch mix on the last pointed part of the wrap, like in the photo and complete the roll. Do that with as many as you can make with the filling you have.

Place the rolls on a parchment lined baking sheet and use your finger or a brush to coat the top of each roll with olive oil.  Place in the oven for 10 to 15 minutes on 400.