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Tofu And Vegetable Spring Rolls

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Spring roll with a variation.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Tofu And Vegetable Spring Rolls

Main Ingredients

Tofu , Carrot

Cuisine

Thai

Course

Snack

Level Of Cooking

Easy

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
  • 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 teaspoon
  • Spring roll wrappers
    8
  • Cornflour/ corn starch
    2 tablespoons

Method

Step 1


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.

Step 2


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.

Step 3


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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