Egg rolls are great! They are kind of like convenient little Asian burritos. Dipping them in sweet chili sauce is the perfect way to add a little sweet heat.
10-12 egg roll wrappers (I use Nasoya brand)
1 block of organic extra firm tofu (drained and pressed)
About 4 cups of shredded cabbage
2 cup of shredded carrots
1 cup of chopped green onions
4 tablespoons of soy sauce
2 teaspoons of fresh ginger (minced)
1 teaspoon of garlic powder
1 teaspoon of pure maple syrup
Salt and pepper to taste
Preheat the oven to 400 degrees. If using an air fryer, you will set the temperature to 375 degrees. Press and drain tofu and crumble into a large nonstick skillet or wok. Add remaining ingredients to the pan and stir until well combined. Cook for about 20 minutes (or until carrots are tender), stirring occasionally. Let cool a bit, taste and adjust salt and pepper as needed.
Place about ¼ cup of veggie mix in the middle of the egg roll wrapper, then fold the bottom corner up. Next, fold both side corners into the middle. Wet your finger with water to moisten the egg roll wrapper so the sides stick to one another. Carefully roll together and place the seam side down. The Nasoya egg roll wrappers have a picture description of how to roll which is very helpful if you are new to rolling egg rolls. Repeat this process until you have used up all the filling. Place in the oven for 10-12 minutes or until light golden brown. If air frying, cook for 7-8 minutes or until lightly golden brown.