Easy Baked Spring Rolls
These easy, low-fat baked spring rolls feature a fresh-tasting filling of cabbage, carrots, and spicy chili paste, along with marinated tofu. Unlike traditional recipes, the vegetables are not pre-cooked, simplifying preparation. These golden-brown crispy rolls are a perfect appetizer or light meal, and a delicious alternative to fried versions. For a complementary meal, many of the same ingredients can be adapted to make a flavorful low-fat lo mein.
Instructions
- 1
Cut the napa cabbage (0.5 head) lengthwise, discard the hard core, and slice thinly. Cut the carrot (1) into thin matchsticks (1-inch long). In a large bowl, combine the [napa cabbage] and [carrot], then stir in the sambal oelek (0.5 tbsp).
- 2
Cut the extra-firm tofu (6 oz) into 0.25-inch thick slices, press out moisture with paper towels. Cut into tiny 0.25-inch cubes. In a separate bowl, combine the soy sauce or tamari (1 tsp), water (2 tsp), seasoned rice vinegar (1 tsp), and sesame oil (0.25 tsp). Pour over the [tofu] and stir gently to coat.
- 3
Preheat oven to 375 F. Place one [spring roll wrapper] with a corner facing you. Place a heaping cabbage mixture (1 tbsp) in the center, topped with a line of [tofu cubes]. Fold the bottom corner over the filling, then bring in the two sides to form an envelope. Moisten the top corner with a little [water] and roll up, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients.
- 4
Bake for [6-9 minutes]. Turn over and bake for another [6-10 minutes] or until golden brown. Serve with a sweet and sour dipping sauce.
Nutrition Facts
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