4 Ingredient "Egg" Rolls

Fast 4 Ingredient Plant-Based "Egg" Rolls! 

Easy to Double Recipe. Seasonings flexible to your tastes.

Ready in about 30 minutes!

4 Ingredient Egg Rolls - VegWithMandy.com

Makes 10 "Egg" Rolls; We usually eat 3-5 each.

Preheat Oven to 400F

Line sheet pan with parchment paper. 

To large skillet (that has a lid) set on Medium heat, add:

• 1/2 pack of 12 oz Coleslaw mix.

Add 2-4 Tbsp of water* (see tip) and cover with lid x 3-5 mins, until cabbage is soft/wilted but not mushy. 

While cabbage is wilting, lift lid and stir every minute, adding 1 Tbsp water at a time to prevent sticking, if needed.

Once cabbage is done, add:

• Extra Firm Tofu (1/4 of 14 oz block)- drained/pressed, or excess moisture removed with paper towels, Crumbled with hands.

Allow it to warm up (~30 sec), turn off heat and set aside.

Wrap ~2-3 Tbsp of cabbage/tofu filling into each 

• Nasoya Egg Roll Wrap**

using illustration on package to guide you. Once done wrapping all your rolls, very lightly apply 

• Oil***, such as grapeseed, over each wrap, to help it brown (omit if oil-free, but wrappers may dry out). 

You only need ~1 tsp oil for 10 rolls.

Place rolls, seam down, on a baking sheet lined with parchment paper.

Bake at 400F x 8 minutes, flip and bake another 4-5 min or until crispy but not hard. Watch closely the last few minutes to avoid rolls burning.

Dip into:

• your favorite Asian dipping sauce (We love Sweet Chili Sauce) and Enjoy! : )

Tips: *Optional (avoid if on low sodium diet): replace water with 3 Tbsp soy sauce + 1 tsp rice vinegar + a couple dashes of black pepper. You could also play around with other spices such as ginger and garlic, to cater to your tastes.

**Wraps are usually available at Walmart, Sprouts, Harris Teeter, etc, and are located in the refrigerated section of the product department next to the tofu.

***Oil not included in ingredient count, since it is a kitchen staple.