Tofu Spring Rolls

Tofu Spring Rolls


Servings 12
Time Needed Prep
Ingredients 12
Difficulty Easy

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  • 1.5 cups Cabbage finely shredded
  • 50 g Vermicelli Noodles
  • 4 Shallots finely shredded
  • 1 tsp Sesame Oil
  • 1 tbsp Ginger
  • 1 Carrot grated
  • 1 Egg lightly beaten, for egg wash
  • 150 g Tofu
  • Vegetable Oil For Frying
  • 1 Pkt Spring Roll Wrappers, Thawed
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Sweet Chili Sauce

Nutrition Information

Qty per
102g serve
Qty per
Energy 190cal 187cal
Protein 2.93g 2.88g
Fat (total) 1.56g 1.54g
 - saturated 0.79g 0.78g
Carbohydrate 12g 11.8g
 - sugars 2.11g 2.07g
Dietary Fibre 1.49g 1.46g
Sodium 100mg 98mg

Nutritional information does not include the following ingredients: Vegetable Oil for frying, 1 pkt Spring Roll Wrappers, thawed

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!!

Tofu Spring Rolls



  1. Place noodles in a large bowl.

  2. Cover with boiling water and set aside to soak for 5 minutes, until tender.

  3. Drain and cut into short lengths with scissors.

  4. Place into a large bowl with cabbage, carrot, tofu and shallots.

  5. Pour over combined soy sauce, sweet chilli sauce, ginger and sesame oil and toss to coat.

  6. Lay spring roll wrappers on a flat surface and cover with a tea towel to prevent drying out.

  7. Place one wrapper on a diagonal and spread 2 tablespoons of noodle mixture on lower half.

  8. Fold bottom corner up, then left and right corners over to snugly enclose filling and roll up.

  9. Brush top corner with a little egg wash and press firmly to seal. Repeat with remaining wrappers and filling.

  10. Heat oil in a wok or deep heavy-based saucepan on medium until just smoking or until a cube of bread sizzles on contact.

  11. Deep-fry spring rolls in batches until crisp and golden, about 4-5 minutes.

  12. 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.  
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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