Asian Cabbage Baked Egg Rolls with Tempeh
These baked egg rolls are a great meatless main dish that will satisfy the whole family. Try them with your favorite dipping sauce!
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 20 eggrolls, or 5 entree servings
- Category: Appetizer or Entree
- Cuisine: Asian
Ingredients
- 8 oz tempeh
- 8 cups sliced green cabbage
- 2 cups grated carrot
- 2 TBS minced ginger
- 1 TBS olive oil
- 1/4 cup tamari or soy sauce
- 2 TBS cornstarch
- 1/2 cup water
- 20 egg roll wrappers
- 2 TBS peanut oil, or other high smoke neutral flavored oil
Instructions
- Bring 1 inch of water to a boil under a steamer basket. Add the tempeh block and steam for 5-10 minutes.
- Mix together tamari or soy sauce, cornstarch and water. Set aside.
- Heat a large heavy bottomed skillet over medium high heat. Add olive oil and ginger and saute about 1 minute. Add cabbage and carrots and stir to combine. Saute 2 minutes.
- Pour tamari mixture in with the cabbage mixture and stir until thick, about 30 seconds.
- Finely chop or crumble the tempeh and stir into the cabbage mixture.
- Preheat oven to 400 F.
- Place a single egg roll wrapped on a working surface. Use your fingers to dap some water over the edges to help it seal when folded. Add about 1/4 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 the tops and sides of the egg rolls with peanut oil.
- Bake in the preheated oven for 12 minutes. Turn over and bake for another 5 minutes, or until golden brown and crispy.
- Serve with sweet and sour sauce, or plum sauce.
Notes
Nutrition information is approximate. It will highly depend on the brand of egg roll wrappers you use. I used Nasoya for my calculations.