Prep Time 30 Min
Cook Time 30 Min
Servings4 servings People
Calories250 kcal
Making baked egg rolls has become a favorite ritual in my kitchen. They’re a delightful way to use up leftover vegetables and pack them into a crunchy pastry. I often prepare these for family gatherings as a finger food that everyone enjoys. I love how the combination of tofu and vegetables creates a satisfying filling that doesn’t leave you feeling heavy. One thing I’ve learned over time is not to overfill the rolls, as this can make them burst open during baking. It helps to have all your ingredients prepped and ready to go, so the assembly is quick and smooth.
Ingredients
- 1 ounce dried shiitake mushrooms
- Boiling water, as needed (for soaking mushrooms)
- 1 package (6 ounces) baked, pressed tofu, thinly sliced
- 4 celery stalks, finely chopped
- 1 medium carrot, grated
- 1 can (8 ounces) bamboo shoots, drained and sliced
- 4 green onions, thinly sliced (white and light green parts only)
- 2 tablespoons peanut oil, plus more for brushing
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- Salt, to taste
- Red pepper flakes, to taste
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 30 egg roll wrappers
- Water, as needed (for sealing wrappers)
Instructions
- Soak shiitake mushrooms in a small heatproof bowl by pouring enough boiling water to cover them for 15-30 minutes. Remove from water, squeeze to dry, and slice thinly. Reserve 1/2 cup of soaking liquid.
- Heat peanut oil in a large skillet or wok over medium heat. Once shimmering, add tofu, celery, carrot, bamboo shoots, green onions, and a pinch of salt. Stir-fry for 3-5 minutes until fragrant and vegetables are tender.
- Add the mushrooms, reserved soaking liquid, hoisin sauce, soy sauce, vinegar, sesame oil, more salt, and red pepper flakes. Cook for another 1-2 minutes until bubbling.
- Whisk cornstarch and cold water in a small bowl. Add to the skillet and stir until the sauce thickens. Remove from heat and let the mixture cool completely.
- Preheat oven to 350°F. Brush a baking sheet with oil. Working with one wrapper at a time under a clean kitchen towel, place about 2 tablespoons of the filling in the center. Roll and fold sides to enclose, sealing with water.
- Place rolls seam-side down on the baking sheet and brush the tops with peanut oil. Bake for 10-15 minutes until golden, flip, and bake for another 10-15 minutes.
- Let the rolls cool for about 5 minutes before serving.
- For freezing, place cooled rolls on a baking sheet in a single layer, freeze until solid, then transfer to a plastic bag. Reheat from frozen in an oven set at 340°F.
What I Notice When Cooking
- Using a mix of vegetables not only makes the filling colorful but also balances the flavors well.
- Keeping the filling slightly moist helps the rolls stay tender and not dry out during baking.
- They make a perfect snack during movie nights or a light meal, served with a dipping sauce.
Small Adjustments
- Be careful not to overfill the rolls, which can make sealing them tricky.
- If the oven temperature is too high, the wrappers might burn before the filling is hot; medium heat works best.
- You can easily substitute any veggies you have on hand, like bell peppers or spinach, for variety.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the longest shelf-life, freeze the rolls before baking. When ready to eat, simply reheat them in the oven or air fryer to get that crispiness back.
Nutritional Notes
Each roll is estimated to have about 250 calories based on the ingredients used. For an exact count, consider the specific brands and quantities you work with.
