Tofu Spring Rolls

Name: Tofu Spring Rolls
Ingredients: 2 oz rice vermicelli noodles; 1 1/2 cups finely shredded Chinese cabbage; 6 None green onions, finely shredded; 1 tbsp light soy sauce; 1 tsp sesame oil; 8 None frozen spring roll wrappers, thawed; 5 oz firm tofu, cut into long, thin strips; 1 None egg, lightly beaten; None None Vegetable oil, for deep-frying; None None Sweet chili sauce, to serve

10 ingredients

3 steps

Ingredients

2 oz rice vermicelli noodles
1 1/2 cups finely shredded Chinese cabbage
6 None green onions, finely shredded
1 tbsp light soy sauce
1 tsp sesame oil
8 None frozen spring roll wrappers, thawed
5 oz firm tofu, cut into long, thin strips
1 None egg, lightly beaten
None None Vegetable oil, for deep-frying
None None Sweet chili sauce, to serve

Directions

1

Prepare noodles according to package directions. Cut into short lengths with scissors. Place in a bowl with cabbage and onions. Drizzle with 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 tbsp filling on lower half. Top with 2-3 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-bottomed saucepan to 350°F, or until a cube of bread sizzles on contact. Deep-fry spring rolls, in batches, for 4-5 mins, until crisp and golden. Drain on paper towels. Serve with sweet chili sauce.