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
12
servings20
minutes10
minutes180
kcal30
minutesCrisp, light, and bursting with fresh flavour, tofu spring rolls make a healthy, handheld meal or snack. Filled with vibrant veggies and protein-packed tofu, they’re perfect for dipping, sharing, or grabbing on the go.
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Ingredients
1.5 cups Cabbage-finely shredded
50 gram Vermicelli Noodles
4 Shallots-finely shredded
1 tsp Sesame oil
1 tbsp Ginger
1 Carrot-grated
1 Egg-lightly beaten, for egg wash
150 gram Tofu
Vegetable Oil for frying
1 pkt Spring Roll Wrappers, thawed
2 tbsp Light Soy Sauce
2 tbsp Sweet Chili Sauce
Directions
- Place noodles in a large bowl.
- Cover with boiling water and set aside to soak for 5 minutes, until tender.
- Drain and cut into short lengths with scissors.
- Place into a large bowl with cabbage, carrot, tofu and shallots.
- Pour over combined soy sauce, sweet chilli sauce, ginger and sesame oil and toss to coat.
- Lay spring roll wrappers on a flat surface and cover with a tea towel to prevent drying out.
- Place one wrapper on a diagonal and spread 2 tablespoons of noodle mixture on lower half.
- Fold bottom corner up, then left and right corners over to snugly enclose filling and roll up.
- Brush top corner with a little egg wash and press firmly to seal. Repeat with remaining wrappers and filling.
- Heat oil in a wok or deep heavy-based saucepan on medium until just smoking or until a cube of bread sizzles on contact.
- Deep-fry spring rolls in batches until crisp and golden, about 4-5 minutes.
- 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.
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