Baked Veggie Egg Rolls

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius). Cover a baking sheet with aluminum foil to make cleanup easier.

Heat some olive oil and 1/2 teaspoon of sesame oil in a hot skillet over medium-high heat. Cook the tofu, breaking it up into small pieces as you go, until it's lightly browned on one side. Use a pair of chopsticks to flip the tofu over and cook until it's lightly browned on the other side, about 2-3 minutes per side.

Mix together some water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic in a bowl. If the mixture gets too thick, add some more water to thin it out.

In a separate bowl, combine the tofu with some shredded cabbage, grated carrot, sliced cucumber, chopped cilantro, and green onions. Pour the sauce over the mixture and stir until everything is well coated.

Spoon about 1-2 tablespoons of the filling mixture onto the center of each egg roll wrapper. Dip your finger in some water and run it along the edges of the wrapper, then fold the wrapper over to form a triangle. Press the edges together to seal the egg roll.

Place the egg rolls on the prepared baking sheet, leaving some space between each one. Spray them with cooking spray to help them brown evenly.

Bake the egg rolls in the preheated oven for about 20-30 minutes, flipping them halfway through. They should come out golden brown and crispy on the outside.