This is the best new thing since sliced bread. Want an egg roll, but without the eggs or deep frying? Give this a whirl and you won't be disappointed! (And they're actually really good cold the next day too!)
The New Eggless Egg Roll
- 1/2 cup red onion, diced
- 1" piece of ginger, grated
- 1-2 garlic cloves, minced
- 1/2 cup water
- 1/2 block tofu, mashed
- 2 tbsp light soy sauce
- 2 tbsp vegetarian hoisin sauce
- 12-16 savoy cabbage leaves
- 1 cup cooked brown rice
- 1/2 cup carrots, shredded
- 1 cup cilantro, minced
- additional 1/2 cup vegetarian hoisin sauce
- 4 tbsp rice wine vinegar
- additional 2 tbsp light soy sauce
- 2-3 green onions, minced
Blanch the Savoy Cabbage
Bring a large pot of water to a boil and add in the leaves about 4 at a time. Boil for 2 minutes, remove from water, and rinse under cold water. Set aside.
Sauté the red onion, ginger, and garlic in 1/2 a cup of water for about 10 minutes. Add in 1/2 a block of tofu, 2 tbsp soy sauce, and 2 tbsp vegetarian hoisin sauce and mix together. Sauté for another 10 minutes.
In a large bowl mix 1 cup cooked brown rice, 1/2 cup shredded carrots, 1/2 cup minced cilantro, and the sautéed onion, ginger, garlic, and tofu.
Preheat your oven to 350 degrees. Add about 1 tbsp of the mixture to each cabbage leaf and roll into a tight burrito. Add to a baking dish.
Combine 1/2 a cup of vegetarian hoisin sauce, 4 tbsp rice wine vinegar, and 2 tbsp soy sauce and mix together. Pour the mixture over the rolls and bake for 30 minutes. Sprinkle with green onions and more cilantro when serving.