Baked Buffalo Egg Rolls with Tempeh
 
Prep time
Cook time
Total time
 
These vegetarian baked buffalo egg rolls with tempeh are loaded with veggies! Shredded cabbage and carrots and crumbled tempeh are seasoned with buffalo sauce and baked inside egg roll wrappers for a spicy and crispy appetizer or dinner!
Author:
Recipe type: Appetizer or Entree
Cuisine: Asian
Serves: 10 egg rolls, or 3 dinner servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 F.
  2. 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.
  3. Add remaining 1 tsp olive oil and garlic to the pan. Saute 1 minute.
  4. 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.
  5. 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.
  6. Brush egg rolls evenly with oil.
  7. Bake in the preheated oven for 20 minutes, flipping over half way through baking time.
  8. Serve with ranch dipping sauce!
Recipe by Alison's Allspice at https://www.alisonsallspice.com/baked-buffalo-egg-rolls-with-tempeh/