It’s delicious and good for you, but let’s be honest, you can eat only so much salad. So try your salad greens in an egg roll! Use kale, spinach, or mustard greens in these healthful, Asian-inspired baked egg rolls. If you don’t like tofu, you can use ground turkey or chicken, or eliminate the meat and double up on your greens!
1 tablespoon sesame oil
12-ounce package extra firm tofu
1 tablespoon olive oil
1 bunch kale, chopped
1.5 cups shredded carrots
2 tablespoons soy sauce
1 teaspoon garlic powder
1 tablespoon sriracha chili sauce (more or less depending on how spicy you like it)
1 package egg roll wrappers
- Preheat oven to 375°F.
- Heat a 10” or 12” skillet with sesame oil over medium-high heat.
- Dry tofu with a paper towel and crumble into pan. Sauté until tofu is lightly browned. Remove from pan to a large bowl.
- Heat olive oil in the pan. Add chopped kale and sauté until kale is slightly wilted. Remove from pan and add to bowl with tofu.
- To the kale and tofu, mix in the shredded carrots, soy sauce, garlic powder, and sriracha.
- Place one corner of an egg roll wrapper in front of you so it is in the shape of a diamond. Spoon about two tablespoons of the mixture on the end closest to you, fold the wrapper corner over, and then fold in the sides. Using your finger, wet the top corner with water before finishing the roll. This will help the egg roll stay sealed.
- Coat a baking sheet with cooking spray and place the egg rolls seam side down on the sheet. Spray finished egg rolls with cooking spray. Bake in the oven for about 15 to 20 minutes until golden brown. Leave under the broiler for two extra minutes if you like your egg rolls extra crispy.