Want all of the deliciousness of an egg roll without the deep-fried guilt? This lightened up version has 17 grams of protein per serving and only 10 grams of fat, including the dipping sauce. Yes, there is a bit of prep that goes into this, but you’ll have a delish dinner on the table in about 50 minutes!
Ingredients
1 14-ounce package extra firm tofu
1 16-ounce package of 20 egg roll wrappers
1 8-ounce package of vermicelli brown rice noodles
2 cups bok choy – chopped
1 cup green onions – sliced into ¼ inch pieces
2 medium carrots – julienned or thinly sliced into half moons (about 1 cup)
1 large red bell pepper – thinly sliced
5 ounces crimini mushrooms – thinly sliced (about 2 cups)
1 tablespoon chopped garlic
½ tablespoon ginger finely grated into a paste (use a microplane if available)
1 tablespoon Braggs Amino Acids or soy sauce
2 tablespoon toasted sesame oil
Dipping Sauce Ingredients
½ cup rice or apple cider vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
½ tablespoon ginger finely grated into a paste
1 red thai chili – seeded and finely chopped
Directions
- In a medium sized bowl, whisk 1 tablespoon Braggs or soy sauce with 1 tablespoon sesame oil and ½ tablespoon ginger paste.
- Cut the tofu into 20 even slices about 3 inches long and 1 inch wide.
- Place the tofu in the soy sauce mixture and gently toss until all of the tofu is evenly coated. Set aside to marinate while chopping the vegetables. Then drain of excess liquid and reserve for cooking.
- In a non-stick wok or large skillet over medium heat, sauté the bok choy, green onions, carrots and mushroom with the garlic and tofu marinade for 7 – 10 minutes until softened. Then drain off and reserve the cooking liquid.
- Cook rice noodles per package instructions, about 2 minutes. Drain noodles and return to the pot. Drizzle the vegetable sauté liquid over the noodles and gently toss to evenly distribute.
- Preheat the oven to 400.
- Line 2 baking sheets with aluminum foil and dust with a light layer of cooking oil spray.
- To assemble the rolls, place 1 tablespoon of sesame oil in a small dish and lightly brush both sides of an egg roll wrapper. On the lower 1/3 of the wrapper, place about ¼ cup (small handful) of the rice noodles and spread out to make a bed to hold the other ingredients. Then place about ¼ cup of the sautéed vegetables on top of the noodles. Place a strip of tofu on top and gently roll the wrapper up. (I did not tuck in the sides of the wrapper as I like this presentation, but feel free to fold them in, if desired.) Place roll on the baking sheet and lightly dust the top of the roll with cooking oil spray. Repeat for the remaining wrappers.
- Bake for about 20 minutes until golden brown, turning the sheets midway to ensure even cooking.
- Prepare the dipping sauce by whisking all ingredients together in a bowl.
- Serve hot immediately with a drizzle of sauce over the top.
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