Fried Tofu and Vegetable Spring Rolls
Ingredients
- 1 tbsp oil
- 2 cups raw shredded carrot
- 1 cup thinly sliced green beans
- 1 cup raw shredded cabbage
- 1 onion, thinly sliced
- 2 tbsp spring onions, chopped
- 3 cloves garlic
- 1/2 tsp salt
- 1 tbsp oil
- 1.5 tbsp soy sauce
- 1 tbsp mushroom soy sauce
- for wrapping and cooking:
- 15 round flour wrappers
- Canola oil or other neutral cooking oil, for frying
- Sweet chili sauce for dipping
- Small bowl of room temperature water
Preparation
Preparing the filling
Heat a large pan. Add the oil then sauté the onion and garlic. When cooked, add in the vegetables and season with salt. Mix well and cook for 8-10 minutes over medium heat until the vegetables are cooked through and water has seeped out of the vegetables. Remove from the pan
Depending on whether there is a lot of liquid, you can strain the vegetable mix
In the same pan, heat another tablespoon of oil. Add in the tofu and crumble into small pieces using a fork. Season with the soy sauce, salt, and mushroom soy sauce (if using). Cook for 10-12 minutes moving around every 2 minutes until tofu starts to dry up and then turn into a mince. Once lightly browned and cooked through, turn off the heat then add in the vegetable mix. Mix well
Let the mixture cool for a few minutes
Wrapping the spring rolls
Prepare the wrappers by separating them from one another. Prepare a small bowl of room temperature water as well
Add in 2 tbsp* of the filling on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll to the top and sealing the edge with water. You can refer to the photos above for a better idea on how to wrap these spring rolls
Cooking the spring rolls
Heat a deep frying pan with oil enough to submerge the spring rolls. Once hot, place a few rolls. Cook over medium heat. Flip after a few minutes to cook the other side
