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Vegetarian Tofu Spring Rolls

Public
Course: Starter
Preparation time: 20 minutes
Energy: 163 kcal / serving

Instructions

  • 1.   Soak the mushrooms while you prepare the other ingredients.
  • 2.   Prepare the sauce: peel and finely chop the garlic. Chop the chili pepper. Mix all the ingredients, stirring until the sugar dissolves. Set aside in the refrigerator.
  • 3.   Soak the rice vermicelli in hot water for 3 minutes, rinse them under cold water, drain them, and let them cool.
  • 4.   Grate the carrots, finely chop the shallots and cabbage; chop the drained mushrooms. Crumble the tofu. Mix everything together with the vermicelli.
  • 5.   Dip a rice paper sheet in warm water, drain it, and place it flat on the work surface. Layer the ingredients in the bottom quarter of the disk, starting with shiso leaf. Fold the rice paper over the filling, enclose it by rolling the paper; fold the two sides over the forming roll and roll it all the way.
  • 6.   Heat the oil in a deep fryer and fry the spring rolls twice until they are crispy.
  • 7.   Serve them hot with lettuce and shiso leaves, accompanied by the sauce in small bowls.

Ingredients for servings

  • 50 g of rice vermicelli
  • 2 small carrot
  • 2 shallots
  • 6 leaf of Chinese cabbage (Pe-tsai)
  • 2 black mushrooms
  • 100 g of tofu
  • 8 leaf of rice paper sheet
  • 8 leaf of shiso
  • 4 leaf of lettuce
  • 1 oil
  • Pour la sauce :
  • 1 garlic clove
  • 1 Cayenne pepper
  • 4 tablespoon of fish sauce
  • 2 tablespoon of lime juice
  • 2 tablespoon of rice vinegar
  • 4 leaf of shiso
  • 2 teaspoon of sugar
  • salt (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    163 kcal
    8 %
  • Fat
    4,24 g
    6 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    20,46 g
    8 %
  • of which sugar
    ?
    ?
  • Protein
    7,62 g
    15 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.