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.
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8-10 egg roll wrappers (I use Nasoya brand or make my own using this recipe)
½ block of organic extra firm tofu (drained and pressed)
2 ½ cups of shredded cabbage
1 cup of shredded carrots
½ cup of chopped green onions
2 tablespoons of soy sauce
1 teaspoon of ginger
½ teaspoon of garlic powder
½ teaspoon of pure maple syrup
1-2 tablespoons of water
Salt and pepper to taste
Preheat the oven to 400 degrees. Mix shredded cabbage, carrots, green onions, soy sauce, ginger, garlic powder, and pure maple syrup into a large bowl. Add a tablespoon of water to a large skillet and begin warming on medium heat. Add mix to the pan and cook for 5-8 minutes, stirring frequently. Add crumbled tofu, salt, and pepper and cook for another 10 minutes. Add more water if the pan gets dry and the filling begins to stick. Once the mix is done cooking, set aside to cool. Fill egg roll wrappers with about ⅓ of a cup of veggie tofu mix. Place veggie mix in the middle of the egg roll wrapper, then fold both side corners into the middle. Next, fold the bottom corner to overlap with the side corners. 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. Repeat this process until you have used up all the filling. Place in the oven for 10-12 minutes or until light golden brown. I used a sweet chili sauce with green onions and sesame seeds to dip the egg rolls in.