1. Recipes

How to Make Pad Thai Egg Rolls - A Step-by-Step Guide

Pad Thai Egg Rolls are a fusion of two delicious dishes: traditional Thai Pad Thai and crispy egg rolls. This recipe takes all the amazing flavors of Pad Thai – tangy tamarind, sweet palm sugar, spicy chili, and savory fish sauce – and wraps it all up in a crispy, golden-brown egg roll wrapper.

These Pad Thai Egg Rolls are a fun and creative way to enjoy the flavors of Pad Thai in a different form. They make a great appetizer for parties or a fun twist on a weeknight dinner. The combi...

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Ingredients

  • 1 (12 ounce) package extra-firm tofu, cut into small cubes
  • cooking spray (such as Pam®)
  • 4 cloves garlic, diced
  • ¼ onion, diced
  • ½ cup chopped green onions
  • ½ small head red cabbage, chopped
  • 2 eggs, beaten
  • ¼ 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

Information

  • Prep Time: 45 mins
  • Cook Time: 27 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 42 mins
  • Servings: 10
  • Yield: 20 small egg rolls

  • Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.
  • 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.
  • 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.
  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray.
  • Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.

    • Nutrition

    171 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 39mg
    • Sodium: 204mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 19mg
    • Calcium: 154mg
    • Iron: 3mg
    • Potassium: 214mg

    Categories

    Appetizer recipes
    Thai recipes
    Vegetarian recipes
    Street food recipes
    Fusion recipes