Fried Tofu and Vegetable Spring Rolls with sweet chili sauce by @thefoodietakesflight
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1 tbsp oil
2 cups raw shredded carrot
1 cup thinly sliced green beans (bitswelas)
1 cup raw shredded cabbage
1 onion, thinly sliced
2 tbsp spring onions, chopped
3 cloves garlic
1/2 tsp salt
1 tbsp oil
2 blocks extra firm tofu (around 240g each), excess liquid drained–you can opt to use a tofu press
1.5 tbsp soy sauce
1 tbsp mushroom soy sauce (for color and extra flavour, optional)
For wrapping and cooking
15 round flour wrappers (mine were 6” in diameter)
Canola oil or other neutral cooking oil, for frying
Sweet chili sauce for dipping (or any dipping sauce of choice)
Small bowl of room temperature water
Preparing the filling
Heat a large pan. Add the oil then sauté the onion and garlic. When cooked, add in the vegetables and season with salt. Mix well and cook for 8-10 minutes over medium heat until the vegetables are cooked through and water has seeped out of the vegetables. Remove from the pan.
Depending on whether there is a lot of liquid, you can strain the vegetable mix.
In the same pan, heat another tablespoon of oil. Add in the tofu and crumble into small pieces using a fork. Season with the soy sauce, salt, and mushroom soy sauce (if using). Cook for 10-12 minutes moving around every 2 minutes until tofu starts to dry up and then turn into a mince. Once lightly browned and cooked through, turn off the heat then add in the vegetable mix. Mix well.
Let the mixture cool for a few minutes.
Wrapping the spring rolls
Prepare the wrappers by separating them from one another. Prepare a small bowl of room temperature water as well.
Add in 2 tbsp* of the filling on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll to the top and sealing the edge with water.
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