Pad Thai Egg Rolls

Pad Thai Egg Rolls
  • 1 (12 ounce) package extra-firm tofu, cut into small cubes
  • cooking spray (such as Pam®)
  • 4 cloves garlic, diced
  • 1/4 onion, diced
  • 1/2 cup chopped green onions
  • 1/2 small head red cabbage, chopped
  • 2 eggs, beaten
  • 1/4 cup peanut butter
  • 2 tablespoons chili sesame oil, or to taste
  • 1 tablespoon lime juice (optional)
  • 1 teaspoon soy sauce to taste
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon tamarind paste, or to taste
  • 1 teaspoon grated lime zest (optional)
  • 20 egg roll wrappers
  • 2 teaspoons peanut butter, divided


  1. Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.
  2. Heat a nonstick skillet over medium heat; spray with cooking spray. Add garlic; cook and stir until fragrant, about 1 minute. Transfer to a large bowl. Cook and stir onion and green onions until softened, about 5 minutes. Stir into garlic in the bowl. Cook red cabbage until slightly tender, about 3 minutes. Add to garlic and onion mixture. Cook eggs, stirring frequently, until scrambled, about 3 minutes. Stir into bowl.
  3. Stir 1/4 cup peanut butter, chili sesame oil, lime juice, soy sauce, chili-garlic sauce, tamarind paste, and lime zest into bowl; toss until vegetable and egg mixture is evenly coated.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Spoon a small amount of filling into the middle of an egg roll wrapper. Fold over bottom and sides to enclose filling. Roll wrapper upwards to a form a neat roll shape. Use a pea-sized dot of peanut butter on the flap to seal. Repeat with remaining filling and wrappers.
  6. Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray.
  7. Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.

04/03/2018
Pad Thai Egg Rolls, recipe PT15M PT1H 5 455 calories

Comment on this content
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
4.1
7138
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
3.9
5499
black bean avocado hazelnut mocha cake
black bean avocado hazelnut mocha cake
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-i..
4.4
4289
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
3.4
4118
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
4.2
4223
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
3.7
4257
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
2.9
5223
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
2.1
4733
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
3.4
4559
thai chicken spring rolls
thai chicken spring rolls
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon s..
1695
Fresh Spring Rolls With Thai Dipping Sauce
Fresh Spring Rolls With Thai Dipping Sauce
In a bowl of cool water, soak a wrapper until limp. Lay wrap..
3
1677
thai basil rolls with hoisin-peanut sauce
thai basil rolls with hoisin-peanut sauce
Bring a medium stockpot of lightly salted water to a low boi..
1436
Veggie Spring Rolls with Thai Mango Dipping Sauce
Veggie Spring Rolls with Thai Mango Dipping Sauce
In a blender, combine all the dipping sauce ingredients exce..
884
Thai Pad Thai Noodles
Thai Pad Thai Noodles
Bring water to a boil in a pot.Place rice noodles in a large..
1143
raw pad thai
raw pad thai
Slice zucchini lengthwise with a vegetable peeler to create ..
1906
Pad Thai
Pad Thai
Soak rice noodles in cold water 30 to 50 minutes, or until s..
2158