Fried Tofu and Vegetable Spring Rolls
Ingredients
Filling
- 1 tbsp oil
- 2 cups raw shredded carrot
- 1 cup thinly sliced green beans (bitswelas)
- 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), excess liquid drained
- 1.5 tbsp soy sauce
- 1 tbsp mushroom soy sauce (for color and extra flavour, optional)
Wrapping and cooking
- 15 round flour wrappers (mine were 6” in diameter)
- Canola oil or other 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.
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.
Remove from the pan.
Strain the vegetable mix if there is a lot of liquid.
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, stirring every 2 minutes, until the tofu dries up and browns.
Once lightly browned and cooked through, turn off the heat and add in the vegetable mix.
Mix well.
Let the mixture cool for a few minutes.
Prepare the wrappers by separating them.
Prepare a small bowl of room temperature water.
Add 2 tablespoons of the filling on the bottom of each wrapper.
Roll the wrapper slowly to the top, fold the sides, and continue rolling, sealing the edge with water.
Fry the spring rolls in hot oil until golden brown.
