Here's how I made these delicious appetizers with minimal effort. I made three of these just to test out the recipe, but you could always modify the recipe to make a bunch more.
Ingredients (3 egg rolls):
-3 egg roll wrappers
-1/3 cup pressed tofu (also called dried tofu)
-1/3 cup mushrooms
-1/4 cup bean sprouts
-1 stalk of green onion
-a little sesame oil
-S&P to taste
Sauce
-1 tbsp soy sauce
-2 tsp vinegar
1. So this is the tofu I used.
It's kinda hard and compact. We don't use this a lot in Korean food, but I was introduced to this by darling friend, Sidney, the same person who first showed me you could make bubble tea at home.
Chop tofu into sticks.
Wash and dry bean sprouts.
Slice mushrooms and green onion into long-ish pieces as well.
2. Okay, now that your veggies are ready, you're ready to saute the veggies. Saute tofu, sprouts, mushrooms, and green onion with a little salt and pepper.
I added some black sesame seeds for flavor, texture, and color contrast. Doesn't it make the food look more exquisite?
3. Remove veggies from from heat. Preheat oven to 350F. Okay, now we're ready to assemble. Here are the wrappers I used.
Believe it or not, I found these at Walmart. No really.
To begin, place a sheet of egg roll wrapper with a corner facing you.
Add some of the stir-fried yums to the middle of the sheet.
Roll the bottom over it
fold in the edges...
...and roll it up all the way!
You might need to seal the edges with a little water. Mine didn't need it, but that's an option you can use if your egg roll won't stay closed.
4. Rub a little sesame oil across the top. Repeat for the rest, and place on foil-covered baking pan.
5. Bake 15 minutes, then turn them over. Here is what they look like at the halfway stage.
Turn it over and switch!
Then bake them again for 10-15 more minutes. In the meantime, prepare the dipping sauce by combining soy sauce and vinegar.
Simple, low calorie dip.
6. Beep! There goes the oven timer. Let's see what our egg rolls look like...
Yes, please!
How delicious do these look? And it makes me feel so much better that they're not dripping in fat, either.
Alright, let's give this baby a try. See how i have to hold it with my nails? I really shouldn't have tried to eat it while it was that hot. I pretty much scalded the entire roof of my mouth for this.
All to show you what the inside looks like.
Oh MAN. So good. So so good.
It seriously blew me away. So savory, so delicious, so healthy! With tofu, sprouts, and mushrooms as the main ingredients, and by baking them instead of deep frying them, we've created a healthier alternative to egg rolls.
And you can customize these however you want. Add some basil and citrus if you are Thai inspired. Or replace with cabbage and carrots if you wanna go a little more traditional. You can make these shorter and fatter. It won't really affect cooking time because you're just baking the shell--the inside was already all cooked from the skillet.
The possibilities are endless. Enjoy!
For a printable version of this recipe, please click here.
My stomach just growled. They look so good!
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