A Thai seasoned tofu and vegetable mixture is wrapped in thin pastry then pan fried until golden and crunchy! Perfect finger food!


  • 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


  • 1.

    Sauté white parts of the spring onions in the olive oil with the garlic, ginger and coriander stems for about one minute.

  • 2.

    Add the curry paste and keep stirring until paste starts to stick to pan.

  • 3.

    Add about 1 tbsp of water to create a paste. Now add the tofu, carrot and potato.

  • 4.

    Stir to coat the veggies in the paste.

  • 5.

    Now add the sauces and sesame oil and keep cooking gently until the veggies are tender – about 2 minutes.

  • 6.

    Finally add the noodles, coriander leaves and cabbage. Stir well.

  • 7.

    Taste and adjust seasoning if necessary.

  • 8.

    Peel the wrappers individually and cross over each other so you have a pile of cross-crossed wrappers place them on a clean surface.

  • 9.

    Put about 1 heaped teaspoon of mixture on each wrapper and roll up, tucking ends in as you go.

  • 10.

    Wrap in a second wrapper or they will break.

  • 11.

    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.

  • 12.

    Drain and pile.


Variation -
Brush the spring rolls with a little oil and bake in a moderate oven until brown – about 15 minutes.

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Posted by Report
Step 6 says add cabbage. Theres no cabbage on ingredients list...
Posted by ToulaReport
I added half a chinese cabbage finely chopped and was a hit!!
Posted by JadieReport
Does anyone know what brand of spring roll wrappers they used? They seemed really easy to handle.... the ready made ones I have used are really painful to separate and the ones that you soak in water are a bit time consuming too???
Posted by Carla47Report
had this for dinner last night & left overs tonight with a Greek style salad & it was lovely. Thanku Janella Xx
Posted by MustikaReport
Cant wait to try this one..I m creating food that I could eat with my new Diagnose IBSc..thank you Janella