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.

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Tofu And Vegetable Spring Rolls
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


  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.
  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.
  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
Carbohydrates 106.1
Protein 28.1
Fat 37.5
Other Fiber Fiber- 15.1gm