How to make Tofu And Vegetable Spring Rolls -
Spring roll with a variation.spring rolls come with dipping sauce I decided to put the dipping sauce on the inside, spread on the tofu, for a more portable, flavorful roll.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tofu (टोफू), Carrot (गाजर)
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Tofu And Vegetable Spring Rolls checkout Chilli Tofu, Dry Chilli Tofu, Grilled Tofu And Paneer Sandwich, Grilled Tofu Sandwich . You can also find more Snacks and Starters recipes like Indian Meatball Mug Pie Sweet and Salty Popcorn - SK Khazana Chilli Cheese Chakri Easy Pan Pizza
Tofu And Vegetable Spring Rolls Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Tofu And Vegetable Spring Rolls Recipe
Tofu bean curd 1/2 cup
Carrot grated 1 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.
Nutrition Info
Calories : 882 Kcal
Carbohydrates : 106.1 gm
Protein : 28.1 gm
Fat : 37.5 gm
Other : Fiber- 15.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
