I love the crunchy texture of egg roll wrappers, and have recently been researching new filling ideas. Buffalo chicken egg rolls are popular, so naturally I had to re-do them vegetarian style! Meet baked buffalo egg rolls with tempeh!
I love the hefty serving of veggies in classic egg rolls, including cabbage and carrot . Therefore, in this recipe, I decided to keep the classic egg roll filling, but season it with spicy buffalo sauce.
I tried including blue cheese in this recipe, because buffalo and blue cheese are a match made in heaven, right?! Well, I found an application where the two just didn’t work.
The blue cheese was way overpowering after melting and oozing all throughout the egg roll. Instead, I served these with ranch for dipping. After all, who doesn’t love the satisfaction of finger foods!
Variations to the Baked Buffalo Egg Rolls with Tempeh recipe:
- Use coleslaw mix in place of the sliced and shredded carrot to save time!
- Deconstruct this recipe into an egg roll bowl if that’s your thing!
- A silicon cooking brush
is the best way to coat the egg rolls with a small amount of oil before baking. Mine was in the dishwasher and I learned how difficult it is to evenly coat in so little oil without it! Definitely a great investment if you like baked egg rolls!
- Serve these as an appetizer, or nom on them as a main dish!
is the best way to coat the egg rolls with a small amount of oil before baking. Mine was in the dishwasher and I learned how difficult it is to evenly coat in so little oil without it! Definitely a great investment if you like baked egg rolls!- 2 tsp olive oil, divded
- 8 oz block tempeh, diced or crumbled
- 3 garlic cloves, minced
- 3 cups sliced green cabbage
- 2 cups shredded carrots
- ⅓ cup vinegar based hot sauce (such as franks)
- 10 egg roll wrappers
- 1½ TBS canola oil (or other high heat neutral flavored oil)
- Ranch, for serving
- Preheat oven to 400 F.
- In an extra large skillet, toss tempeh with 1 tsp olive oil. Cook over medium-high heat until starting to brown. Toss in ¼ cup water, cover, and let the tempeh steam until all the water is gone.
- Add remaining 1 tsp olive oil and garlic to the pan. Saute 1 minute.
- Add cabbage and carrot to the skillet, and stir to combine. Saute about 3 mintues, or until the cabbage and carrot are tender crisp. Remove from heat and stir in buffalo sauce.
- Place a single egg roll wrapped on a working surface. Fill a small bowl with water. Dip your fingers into the water and smear the edges of the wrapper. Add about ⅔ cup filling to the center of the wrapper. Fold up the bottom corner, fold in the two side corners and roll the wrapper up until sealed. Place seam side down on a parchment lined baking sheet and continue with remaining wrappers and filling.
- Brush egg rolls evenly with oil.
- Bake in the preheated oven for 20 minutes, flipping over half way through baking time.
- Serve with ranch dipping sauce!
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