Tofu Spring Rolls

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 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

 

serves
12
time needed
prep cook
ingredients
12
difficulty
Easy
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Ingredients

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


Method

  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.

Notes

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.

 

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