Pad Thai Egg Rolls recipe
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1 (12 ounce) package extra-firm tofu, cut into small cubes
cooking spray (such as Pam®)
4 cloves garlic, diced
¼ onion, diced
½ cup chopped green onions
½ small head red cabbage, chopped
2 eggs, beaten
¼ cup peanut butter
2 tablespoons chili sesame oil, or to taste
1 tablespoon lime juice
1 teaspoon soy sauce to taste
1 teaspoon chili-garlic sauce
1 teaspoon tamarind paste, or to taste
1 teaspoon grated lime zest
20 egg roll wrappers
2 teaspoons peanut butter, divided
Nutrition Info
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170.5 calories
carbohydrate: 15.1 g
cholesterol: 38.6 mg
fat: 9.5 g
fiber: 1.7 g
protein: 8.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 203.9 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -
Directions Pad Thai Egg Rolls
Directions
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Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.
Heat a nonstick skillet over medium heat, spray with cooking spray. Add garlic, cook and stir until fragrant, about 1 minute. Transfer to a large bowl. Cook and stir onion and green onions until softened, about 5 minutes. Stir into garlic in the bowl. Cook red cabbage until slightly tender, about 3 minutes. Add to garlic and onion mixture. Cook eggs, stirring frequently, until scrambled, about 3 minutes. Stir into bowl.
Stir 1/4 cup peanut butter, chili sesame oil, lime juice, soy sauce, chili-garlic sauce, tamarind paste, and lime zest into bowl, toss until vegetable and egg mixture is evenly coated.
Preheat oven to 400 degrees F (200 degrees C).
Spoon a small amount of filling into the middle of an egg roll wrapper. Fold over bottom and sides to enclose filling. Roll wrapper upwards to a form a neat roll shape. Use a pea-sized dot of peanut butter on the flap to seal. Repeat with remaining filling and wrappers.
Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray.
Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.