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Main Ingredients | Tofu, Carrot |
Cuisine | Chinese |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Tofu And Vegetable Spring Rolls
- 1/2 cup Tofu bean curd
- 1 medium Carrot grated
- 1 medium Green capsicum cut into thin strips
- 1/4 small Cabbage shredded
- 2 tablespoons Oil
- 1 medium Onion sliced
- 2 Spring onions with greens
- 1/2 cup Bean sprouts
- to taste Salt
- 1/4 teaspoon White pepper powder
- 2 teaspoon Red chilli paste
- 8 Spring roll wrappers
- 2 tablespoons Cornflour/ corn starch
Method
- 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.
- 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.
- 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.
Nutrition Info
Calories | 882 |
Carbohydrates | 106.1 |
Protein | 28.1 |
Fat | 37.5 |
Other Fiber | Fiber- 15.1gm |
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