Ingredients

• 1.5 tablespoons olive oil
• 1 teaspoon sesame oil , divided
• 1 , 12 ounce
• 3 tablespoons water , or more as needed
• 1 tablespoon soy sauce
• 1 clove garlic , minced
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch
• 1 pinch ground ancho chile pepper
• 4 greens onions , chopped
• 1 Persian cucumber , grated
• 1 carrot , grated
• 0.13 heads cabbage , shredded
• 0.33 bunches fresh cilantro , chopped
• 12 eggs roll wrappers
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir, until lightly browned on one side, 2 to 3 minutes. Flip using chopsticks; cook and stir until lightly browned on other side, 2 to 3 minutes. Repeat with remaining tofu.
3. 3 Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if sauce gets clumpy.
4. 4 Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in sauce until coated. Spoon tofu filling down middle of each egg roll wrapper; roll wrapper around the filling. Wet edges of each wrapper with water so they stick together. Arrange egg rolls on the prepared baking sheet; coat with cooking spray.
5. 5 Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Nutrition per serving