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
- 2 blocks extra firm tofu (around 240g each)
- 1.5 tbsp soy sauce
- 1 tbsp mushroom soy sauce (for color, optional)
Wrapping and cooking
- 15 round flour wrappers
- Neutral cooking oil for frying
- Sweet chili sauce for dipping (or any dipping sauce of choice)
- Small bowl of room temperature water
Preparation
Heat a large pan and add the oil, then sauté the onion and garlic until 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, then remove from the pan.
Depending on whether there is a lot of liquid, strain the vegetable mix.
In a separate pan, heat oil and cook the tofu until browned, then add soy sauce and mushroom soy sauce and cook until flavored
Combine the cooked tofu with the vegetable mixture
To assemble the spring rolls, place a wrapper on a clean surface, add a portion of the filling, roll it up, and seal the edges with water
Fry the spring rolls in neutral oil until golden brown
Serve with sweet chili sauce or preferred dipping sauce
