Why eat out when you can easily make healthy, delicious, restaurant-quality meals at home? With fresh ingredients and the right kitchen tools, you can be a chef in your own kitchen.
Modified recipe from Nasoya
1 package Nasoya Vegan Egg Roll Wraps
2 Tablespoons olive oil + extra for baking
1 teaspoon minced ginger
1 cup chopped green onions
1 cup chopped onions
1 Tablespoon minced garlic
1 pound (16 ounces) extra firm tofu, crumbles
1/4 cup reduced sodium soy sauce or tamari
1 Tablespoons toasted sesame seeds
2-1/2 cups shredded cabbage
2-1/2 cups shredded carrots
(Use code BETHANYSHEALTH10 for 10% off)
Heat olive oil in a large skillet and add ginger, green onions, onions and minced garlic. Cook on high heat for 2-3 minutes stirring often. Add remaining ingredients and cook over medium heat for 4-6 minutes until vegetables are tender. Let mixture cool before filling. Roll filling into wraps. Lightly brush wraps with olive oil and bake at 375 degrees F in an air fryer for 12 minutes, flipping halfway through. Alternatively, egg rolls can be cooked in a conventional oven at 400 degrees F for 20-25 minutes, flipping halfway through.
Serve with sweet and sour sauce or any sauce of choice.
Watch video to see how they are made.