Crispy Pan-Fried Tofu Spring Rolls

• servings: 15 servings
• active time: 1 hour
• total time: 1 hour 30 minutes

Ingredients

2 tbsp sweet chili sauce (for dipping)

1 tsp sesame oil

1 tbsp teryaki sauce

1 tsp dark soy sauce

pinch of salt

pinch of white pepper

½ tsp ginger

1 tsp roast chicken rub seasoning (optional)

½ tsp garlic powder

350 grams firm tofu

2 medium carrots

4 cups cabbage

2 shallots

3 cloves garlic

2 spring onions

1 cup leftover cooked rice (optional)

30 rice paper wrappers

2 tbsp vegetable oil

Directions

Press the tofu for 15 minutes to remove excess moisture. Then, pat it dry, crumble it in a bowl, and season to taste with 1 tsp sesame oil, 1 tbsp teriyaki sauce, 1 tsp dark soy sauce, a pinch of salt, a pinch of white pepper, ½ tsp ginger, 1 tsp roast chicken rub seasoning (optional), and ½ tsp garlic powder. Mix to combine and let marinate while you prep your vegetables.

Peel and grate the carrots, finely slice the cabbage and the shallots, mince garlic, and finely chop the spring onions. I had about 1 cup of leftover cooked jasmine rice, so I decided to use it in the recipe as well.

To a pan, add a drizzle of vegetable oil, heat it up, and then add the marinated tofu. Let gently fry on medium heat, stirring regularly, until cooked and golden-brown in color. Once cooked, remove it from the pan and set it aside.

To the same pan, add the shallots and carrots. Stir-fry until softened, then add garlic and cabbage. Lightly season with a pinch of salt, some pepper, and a drop of soy sauce, and stir-fry until the vegetables soften. Then, add in the leftover cooked rice, drizzle with a bit of soy sauce, and stir it all together. Remove from pan, mix in with the tofu, and let cool down. Once cooled, mix in the chopped spring onions.

Fill a shallow large bowl with water and dip in a rice paper wrapper. Let it soak for a couple of seconds and then place it on a flat working area. Scoop a generous spoon of the cabbage and tofu filling and spread it in a heap on the lower part of the wrapper, closest to you. Make sure to leave about an inch of space to the sides. Take the left and right sides of the wrapper, pull them over the filling and then roll the wrapper from the bottom up into a roll, sticking the sides as you go to make sure the filling is safe inside the roll. Then, we soak another rice paper, place the rolled roll on it as we did with the filling, and wrap it again, so it's double-wrapped. (this step is optional, and you're totally fine with just a single wrapper roll).

Continue until you use up all of the ingredients. This should make about 15 spring rolls.

Heat up a pan, add a drizzle of oil, then place in a couple of spring rolls, making sure the uncooked rolls don't touch each other, or they will stick together. Let them fry for a minute or two, then turn them around and fry on the other side. Do the sides as well.

Place the pan-fried spring rolls on a serving plate. You can also cut them in half once fried to expose the interior and make them easier to grab and dip.

Serve with a generous amount of sweet chili sauce of your liking.

Nutrition

• Serving Size: 1
• Calories: 169
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 68 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 5 g