Pad Thai Egg Rolls

4.3
(4)

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.

2
2
Prep Time:
45 mins
Cook Time:
27 mins
Additional Time:
30 mins
Total Time:
1 hrs 42 mins
Servings:
10
Yield:
20 small egg rolls

Ingredients

  • 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 (Optional)

  • 1 teaspoon soy sauce to taste

  • 1 teaspoon chili-garlic sauce

  • 1 teaspoon tamarind paste, or to taste

  • 1 teaspoon grated lime zest (Optional)

  • 20 egg roll wrappers

  • 2 teaspoons peanut butter, divided

Directions

  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.

Cook's Notes:

Substitute green cabbage for the red if preferred.

Substitute cayenne powder for the garlic chile sauce if preferred.

Nutrition Facts (per serving)

171 Calories
10g Fat
15g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 171
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 9%
Cholesterol 39mg 13%
Sodium 204mg 9%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 8g
Vitamin C 19mg 93%
Calcium 154mg 12%
Iron 3mg 17%
Potassium 214mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.