Baked Eggrolls

• 1/2 packages 14 Oz. Firm Tofu (diced Into Small Cubes)
• 1 Tablespoon Canola Or Vegetable Oil
• 1/4 heads Cabbage, Shredded
• 2 whole Carrots, Shredded
• 1/2 whole Bell Pepper (diced Small)
• 1 whole Green Onion (green And White Parts)
• 2 teaspoons Cornstarch
• 4 teaspoons Water
• 2 teaspoons Low Sodium Soy Sauce
• 1 teaspoon Rice Wine Vinegar
• 1 dash Sriracha
• 12 whole Egg Roll Wrappers

1. 1.
2. Press the tofu cubes in a paper towel- saute them in a tablespoon of oil for 3-5 minutes.
3. 2.
4. Add the rest of the vegetables and saute until they are soft but still have a crunch (about 5-10 minutes) 3.
5. Mix together the cornstarch, water, soy sauce, and rice wine vinegar.
6. Once the cornstarch is smooth and dissolved add this mixture to the vegetables and simmer until thickened.
7. 4.
8. Squeeze in a dash of sriracha (its very spicy- be careful how much you add) 5.
9. Place 2 tablespoons of the mixture into each wonton wrapper (lay it out like a diamond shape with one point of the diamond pointing towards you).
10. Fold up the bottom and then the sides.
11. Moisten the top edges with water and continue to roll it tightly.
12. 6.
13. Place eggrolls on a greased cookie sheet and spray them with cooking spray.
14. 7.
15. Bake at 425 degrees F for 20 minutes turning them over half way through.

canola or, cabbage, carrots, bell pepper, green onion, cornstarch, water, soy sauce, rice, sriracha, egg roll wrappers

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/baked-eggrolls/ (may not work)