So, I was in Trader Joe's and saw this broccoli/carrot slaw (no dressing). I was in Harris Teeter and saw egg roll wrappers. So I decided to go for it and try to make egg rolls.
So glad I did.
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon + 2 teaspoons agave nectar (substitute honey if you don't have any)
1 teaspoon oriental sesame oil
1 12-ounce package extra-firm tofu, drained, cut into 1/2" slices, patted dry
2 cups broccoli slaw (you can also use shaved cabbage)
3 green onions, sliced (I did not have any on me, so I substituted 1/4 cup yellow onions, sliced)
4 egg roll wrappers (I found these in the organic section of the supermarket)
1 tablespoon minced fresh ginger
Vegetable Oil for frying
Whisk soy sauce, rice vinegar, 1 tablespoon agave nectar, and 1 teaspoon sesame oil ingredients in medium bowl. Add tofu and stir to coat; let marinate for 1 hour (I marinated this overnight). Drain and reserve marinade in a small bowl. Whisk in mustard and 1/2 teaspoon nectar. Set aside.
Heat vegetable oil (I used PAM cooking spray) in a large nonstick skilled over medium high heat. Add tofu and saute` until golden, about 3 minutes. Add broccoli slaw, green onions, and ginger; stir fry for 5 minutes until broccoli slaw is slightly soft to the touch but still has some crunch.
Set egg roll wrappers on a flat work surface and spoon 2 tablespoons mixture in the center. Fold wrappers like and envelope and place them fold-side down until ready to cook. Heat vegetable oil to 350 degrees (again, I used PAM) and fry until golden brown, about 3 minutes. Serve warm with dipping sauce.
Note: If you choose to pan-sear the egg rolls in PAM, keep in mind that they will not have that crunchy texture that you would normally be used to. But they are still great nonetheless.