I love Pad Thai and wanted to get the flavor of the dish without all the carbs of the noodles. These baked egg rolls really capture the flavor of Pad Thai.

Kelly

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Recipe Summary

prep:
45 mins
cook:
27 mins
additional:
30 mins
total:
1 hr 42 mins
Servings:
10
Yield:
20 small egg rolls
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.

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  • 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.

Cook's Notes:

Substitute green cabbage for the red if preferred.

Substitute cayenne powder for the garlic chile sauce if preferred.

Nutrition Facts

171 calories; protein 8.1g 16% DV; carbohydrates 15.1g 5% DV; fat 9.5g 15% DV; cholesterol 38.6mg 13% DV; sodium 203.9mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/31/2019
Pretty good but I would fry them next time. The baked egg rolls were not very attractive. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/29/2017
I used green cabbage as the recipe submitter mentioned and to make it easy on myself I bought the shredded coleslaw mix. I had some leftover ground turkey from another recipe so I threw that in the mix too. My store was out of eggroll wrappers so I was forced to use wonton wrappers and they worked good in this too. They were small and cute and would make for perfect finger foods for a Superbowl party. The recipe does not specify what to do with the tofu once it is drained so I added it in step 3. These are quite a bit of work but worth it in the end! Read More
Rating: 4 stars
06/03/2017
Great recipe baked and fried fried wasn't any better....so what am I suppose to do with the tofu now? Read More
Rating: 4 stars
01/30/2019
Pretty good but I would fry them next time. The baked egg rolls were not very attractive. Read More
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