Tofu and Veggie Spring Rolls
Recipe by Janella Purcell from Good Chef / Bad Chef
Ingredients
- 1 pkt of small spring roll wrappers (50 sheets)
- 3 spring onions, white and green parts chopped separately
- 2 tbls of olive oil
- 1 garlic clove, crushed
- 1 tbls fresh ginger, grated
- ½ bunch coriander, stems and leaves chopped finely
- 1 tbls Thai yellow curry paste
- ½ cup of firm tofu, diced
- 1 carrot, diced
- 1 red potato, diced (optional)
- 1 tbls fish sauce
- 1 tbls kecap manis or tamari
- 1 tsp sesame oil
- 1cup bean thread vermicelli, soaked in hot water, drained and chopped
Method
- Sauté white parts of the spring onions in the olive oil with the garlic, ginger and coriander stems for about one minute.
- Add the curry paste and keep stirring until paste starts to stick to pan.
- Add about 1 tbsp of water to create a paste. Now add the tofu, carrot and potato.
- Stir to coat the veggies in the paste.
- Now add the sauces and sesame oil and keep cooking gently until the veggies are tender – about 2 minutes.
- Finally add the noodles, coriander leaves and cabbage. Stir well.
- Taste and adjust seasoning if necessary.
- Peel the wrappers individually and cross over each other so you have a pile of cross-crossed wrappers place them on a clean surface.
- Put about 1 heaped teaspoon of mixture on each wrapper and roll up, tucking ends in as you go.
- Wrap in a second wrapper or they will break.
- Fry in a non- stick pan with a small amount of oil over a medium heat until they are golden, tuning to brown all sides.
- Drain and pile.
Notes & Tips
Variation - Brush the spring rolls with a little oil and bake in a moderate oven until brown – about 15 minutes.
