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Pad Thai Egg Rolls

Rated as 4 out of 5 Stars

"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."
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Ingredients

1 h 42 m servings 170 cals
Original recipe yields 10 servings (20 small egg rolls)

Directions

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  1. Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. 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.
  6. Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray.
  7. Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.

Footnotes

  • Cook's Notes:
  • Substitute green cabbage for the red if preferred.
  • Substitute cayenne powder for the garlic chile sauce if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 170 calories; 9.5 g fat; 15.1 g carbohydrates; 8.1 g protein; 39 mg cholesterol; 204 mg sodium. Full nutrition

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Reviews

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Great recipe, baked and fried, fried wasn't any better....so what am I suppose to do with the tofu now?

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 ...