Tofu And Vegetable Spring Rolls Recipe - Spring roll with a variation.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Tofu , Carrot

Cuisine : Thai

Course : Snack

Tofu And Vegetable Spring Rolls

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Tofu And Vegetable Spring Rolls Recipe - How to make Spring roll with a variation.

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Tofu bean curd1/2 cup

  • Carrot grated1 medium

  • Green capsicum cut into thin strips 1 medium

  • Cabbage shredded 1/4 small

  • Oil 2 tablespoons

  • Onion sliced 1 medium

  • Spring onions with greens 2

  • Bean sprouts 1/2 cup

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Red chilli paste 2 teaspoon

  • Spring roll wrappers 8

  • Cornflour/ corn starch 2 tablespoons

Method

Step 1

Slice the tofu. Shred roughly. Heat oil in a pan. Add sliced onion, spring onions, carrot, green capsicum, cabbage, bean sprouts, salt, white pepper powder and red chilli paste.

Step 2

Sauté and toss. Add tofu, mix and transfer into a plate to cool. Take the spring roll wrappers. If they are too big, cut each into two. Dissolve cornflour in little water to make a paste. Put the stuffing on one side of the wrapper and roll.

Step 3

When half rolled apply cornflour paste and fold in the sides and roll again. Apply cornflour paste again at the end and seal. Heat sufficient oil in a wok and deep fry the spring rolls till golden and crisp. Remove and drain onto an absorbent paper and serve hot.

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