Pad Thai Egg Rolls Recipe

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.