Recipe Tofu and vegetable spring rolls

$hokeen J@tt

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TOFU AND VEGETABLE SPRING ROLLS


Preparation Time : 10-15 minutes
Cooking Time : 20-25 minutes Servings : 4
INGREDIENTS
Tofu , bean curd
1/2 cup
Carrot, grated
1 medium
Green capsicum, cut into thin strips
1 medium
Cabbage, shredded
1/4 small
Oil
2 tablespoons + to deep fry
Onion , sliced
1 medium
Spring onions with greens
2
Bean sprouts
1/2 cup
Salt
to taste
White pepper powder
1/4 teaspoon
Red chilli paste
2 teaspoons
Spring roll wrappers
8
Cornflour/ corn starch
2 tablespoons

METHOD
Slice the tofu. Shred roughly. Heat oil in a pan. Add sliced onion, spring onions, carrot, green capsicum, cabbage, bean sprouts, salt, white pepper powder and red chilli paste. Sauté and toss. Add tofu, mix and transfer into a plate to cool. Take the spring roll wrappers. If they are too big, cut each into two. Dissolve cornflour in little water to make a paste.Put the stuffing on one side of the wrapper and roll. When half rolled apply cornflour paste and fold in the sides and roll again. Apply cornflour paste again at the end and seal. Heat sufficient oil in a wok and deep fry the spring rolls till golden and crisp. Remove and drain onto an absorbent paper and serve hot.​

 
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