Tofu spring rolls

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4, Makes 8 Item
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Tofu spring rolls
  • 50 gram rice vermicelli noodles
  • 1 1/2 cup (120g) finely shredded wombok (chinese cabbage)
  • 6 green onions (shallots), finely shredded
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 8 frozen spring roll wrappers, thawed
  • 150 gram firm tofu, cut into long, thin strips
  • 1 egg, lightly beaten
  • vegetable oil, to deep-fry
  • sweet chilli sauce, to serve


Tofu spring rolls
  • 1
    Prepare noodles according to packet directions. Cut into short lengths with scissors. Place in a bowl with wombok and green onion and pour over combined soy sauce and sesame oil. Toss to coat.
  • 2
    Spread spring roll wrappers on a flat surface and cover with a tea towel to stop them drying out. Place a wrapper diagonally on a work surface and place 2 tablespoons of filling on lower half. Top with two or three tofu strips. Fold lower corner up, then left and right corners over to enclose filling. Roll up. Brush upper corner with a little egg and press firmly to seal. Repeat with remaining wrappers and filling.
  • 3
    Heat oil in a wok or large heavy-based saucepan to 180°C, or until a cube of bread sizzles on contact. Deep-fry spring rolls in batches for 4-5 minutes, until crisp and golden. Drain on paper towel. Serve with sweet chilli sauce.