Tofu Spring Rolls can be a little bit fiddly to make but its so worth it in the end.
The tofu makes it a little different and interesting, but the result is so delicious!!
Method
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Place noodles in a large bowl.
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Cover with boiling water and set aside to soak for 5 minutes, until tender.
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Drain and cut into short lengths with scissors.
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Place into a large bowl with cabbage, carrot, tofu and shallots.
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Pour over combined soy sauce, sweet chilli sauce, ginger and sesame oil and toss to coat.
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Lay spring roll wrappers on a flat surface and cover with a tea towel to prevent drying out.
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Place one wrapper on a diagonal and spread 2 tablespoons of noodle mixture on lower half.
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Fold bottom corner up, then left and right corners over to snugly enclose filling and roll up.
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Brush top corner with a little egg wash and press firmly to seal. Repeat with remaining wrappers and filling.
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Heat oil in a wok or deep heavy-based saucepan on medium until just smoking or until a cube of bread sizzles on contact.
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Deep-fry spring rolls in batches until crisp and golden, about 4-5 minutes.
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Drain on paper towel. Serve immediately.
Recipe Hints and Tips:
- Tofu Spring Rolls are suitable to freeze for up to three months.
- Alternatively you can place them in the oven, sprayed with cooking oil spray and cook at 180 degrees for 10mins.
