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

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