Vegetable Spring Rolls (3) Recipe
Mixed vegetables, tofu and noodles rolled in rice paper than fried.
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Ingredients
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Vegetable Spring Rolls
Method
Instructions
- 1
Prepare the Filling
In a large bowl, combine the diced tofu, julienned carrot, red bell pepper, shredded cabbage, chopped green onion, cooked rice noodles, soy sauce, salt, and pepper. Mix well to combine.
- 2
Prepare Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens, then lay it flat on a clean surface.
- 3
Assemble the Spring Rolls
Place a small amount of the filling (about 2 tablespoons) in the center of the rice paper. Fold the sides over the filling and then roll from the bottom up to enclose the filling completely. Repeat with the remaining wrappers and filling.
- 4
Fry the Spring Rolls
In a large pot or deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the spring rolls in batches, frying until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the vegetable spring rolls warm, with your favorite dipping sauce.
