Everyone loves takeout, right? Chinese food is high on my list of favorites, but I wanted to come up with a healthier version of a classic…the eggroll! I used teriyaki sauce in this recipe because I love the flavor, just think of these as fusion rolls – Chinese-style eggrolls meet Japanese teriyaki sauce – a marriage made in heaven! Instead of making your own teriyaki sauce you could use store bought, or you could substitute with sweet and sour sauce, duck sauce, or plum sauce. These eggrolls are so good I’d say they rival takeout from any restaurant. ;)
Baked Eggrolls with Homemade Teriyaki Sauce
(Yield: 8 eggrolls)
7 oz firm tofu
2 c shredded Savoy cabbage
2 small carrots, thinly sliced
~1/3 of a medium-sized red pepper, thinly sliced
~2 TB minced fresh chives
8 eggroll skins (I like Melissa’s brand)
1 egg white beaten with 1 TB water (for egg wash)
3 TB low-sodium soy sauce
2 TB rice vinegar
2 TB water
1 TB olive oil
2 TB honey
~½ TB minced garlic (depending on your taste)
~½ TB minced ginger (depending on your taste)
¼ tsp black pepper
1 tsp cornstarch dissolved in 1 TB cold water
Preheat the oven to 425F. For the teriyaki sauce, heat a small pan on low and add the olive oil, garlic, and ginger; sauté for 1-2 minutes or until fragrant. Add the soy sauce, vinegar, water, honey, and pepper, and then turn the heat up to medium-high; bring this to a boil and then add the dissolved cornstarch. Once the cornstarch slurry is added, boil for ~1 minute (the mixture will be thickened) and shut off heat.
Slice the tofu, layer it between paper towels, and gently press down to extract the moisture. Crumble the tofu into a medium-sized pan, add 2 TB of teriyaki sauce, and sauté on medium heat for ~5 minutes. Add the cabbage, carrots, red pepper, and chives along with 1 more tablespoon of teriyaki sauce and sauté for ~2 more minutes (or until the veggies are slightly wilted). Allow the tofu/veggie mixture to cool slightly.
To make the eggroll, place 1 eggroll skin in front of you with one corner pointing down (in a diamond shape). Slightly toward the lower half of the eggroll skin, place ~3 TB of the tofu/veggie filling. Wrap the bottom point up over the filling, then wrap the sides in. Securely (but gently) roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the egg wash.
Lightly spray a baking sheet with cooking spray, line the eggrolls ~1” apart on the baking sheet, and lightly spray each eggroll with cooking spray. Bake for 8-10 minutes (or until golden on the bottom), then flip and bake 6-9 minutes (or until golden on the second side).
Serve with the remaining teriyaki sauce for dipping.
Substitution for the Tofu: You can use any kind ground meat instead of the tofu; just brown the meat, then add the 2 TB of sauce, and proceed with the rest of the recipe.