Too. Much. Cabbage.
Tofu Cabbage Egg Rolls:
-1/4 shredded head of cabbage (shredded in the food processor so it's super thin)
-1 block of firm tofu, drained and run through the food processor
-5 spice powder (or any spice mixture you like - 5 spice powder is surprisingly sweet)
-1 onion, sliced thin (I just ran it through the food processor after the cabbage)
-soy sauce (I used Trader Joe's soyaki) - probably about 2 tablespoons.
-egg roll wrappers - about 10
Oven at 400.
1. Heat olive oil in a pan on medium high heat, add in tofu and spice powder and a little soy sauce (1 tbsp) and scramble until browned. Set aside, or push to the edge of the pan.
2. Saute onions until translucent, add cabbage and saute until soft (about 5 minutes.) Add remaining soy sauce.
3. Wrap filling into egg roll wrappers - if you buy the nasoya brand, they have a diagram. Basically, make an envelope, then wet the flap and close it down. Put rolls flap side down on a greased baking sheet. Spray the tops with olive oil
4. Bake for 15 minutes. I flipped them at about 12 minutes to get both sides equally crispy.