- 1 1/2 tablespoons olive oil
- 1 teaspoon sesame oil, divided
- 1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
- 3 tablespoons water, or more as needed
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 pinch ground ancho chile pepper
- 1 clove garlic, minced
- 1/8 head cabbage, shredded
- 1 carrot, grated
- 1 Persian cucumber, grated
- 1/3 bunch fresh cilantro, chopped
- 4 green onions, chopped
- 12 egg roll wrappers
- cooking spray
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
- Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
- Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.