Easy Air-Fried Vegan Eggrolls

🧂 Ingredients

• 12 vegan eggroll wrappers
• 1 block extra firm tofu

  drained, pressed and cubed
• 4 cups pre-cut coleslaw mix (green cabbage, carrots and purple cabbage)
• 2 cloves garlic

  minced
• 1 tbsp dark soy sauce
• 2 tbsp light sodium soy sauce
• 1 tbsp toasted sesame oil
• oil of choice for spraying
• 2 tsp ginger

  minced

Instructions

• 1 In a large and deep skillet, heat the sesame oil over medium heat and then add
  the crumbled tofu. Set the timer for 5 minutes and do not move the tofu until it
  sounds.
• 2 Stir the tofu and then make space in the center of the pan to add the garlic and
  ginger. Cook without stirring for 2-3 minutes then mix into the tofu mixture.
• 3 Add the dark soy sauce and cook for 2-3 minutes stirring to distribute
  throughout the tofu mixture. It will resemble ground pork.
• 4 Add the shredded coleslaw veggies and the light soy sauce. Cook for 5 minutes,
  stirring often. Then turn off the heat and let the mix cool.
• 5 Set up a station to make the eggrolls with the wrappers and a small bowl of
  water to dip your fingers in to seal the little eggroll packages.
• 6 One at a time, take a wrapper and put about 3 tbsp of the filling in the middle
  and spread it horizontally in a line. Fold the sides up around the mixture
  slightly and then roll the side closest to you around the mixture. It is very
  similar to rolling a burrito. Use your finger to wet the edge to make a seal
  once you have made your little package. Do this with all 12.
• 7 Once finished, spray the air fryer basket with oil and place the eggrolls
  inside. Depending on the size of your air-fryer, this may take two rounds of
  cooking. Do not let the eggrolls touch one another.
• 8 Spray the tops with oil and then air fry at 400 degrees for 5 minutes. Carefully
  flip them with tongs and air-fry for an additional 5 minutes.
• 9 Serve with dipping sauce of choice. I like Thai sweet chili sauce, hoisin or soy
  sauce.

Nutrition Info