Egg and Tofu Spring Rolls

Egg and Tofu Spring Rolls


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Make your own delicious spring rolls with store-bought spring roll wrappers! You can vary the fillings - this version has egg, tofu, cabbage, beansprouts and black Chinese mushrooms.


Makes: 30 

  • Dipping Sauce
  • 1 cup water
  • 3-5 tablespoons white sugar
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon chilli powder
  • 4-5 tablespoon roasted peanuts, finely chopped
  • 1 teaspoon coriander leaves, chopped
  • Spring Rolls
  • 2 tablespoons soybean oil
  • 4 cloves garlic, crushed and chopped
  • 1 egg
  • 30g carrot, finely sliced
  • 5-6 dried black mushrooms, finely sliced
  • 20g cabbage, finely sliced
  • 1/2 cup beansprouts
  • 3/4 cup tofu, finely sliced
  • 1/2 cup rice noodles, soaked in water 15 minutes and cut to 1cm lengths
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon white sugar
  • 30 spring roll wrappers

Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

  1. Dipping sauce: mix the water, sugar, vinegar, salt, chilli powder and roasted peanuts in a small saucepan. Bring to the boil and simmer for 10 minutes. Let cool, and mix in coriander leaves.
  2. Spring rolls: in a wok, fry the garlic in 2 tablespoons soybean oil. Let cool. Scramble the egg in the wok and chop into small pieces. Let cool. In a large bowl, mix the carrot, mushrooms, cabbage, beansprouts, tofu, cooled egg, garlic and rice noodles. Season with soy sauce, salt and pepper and white sugar.
  3. To fold spring rolls: place a couple of tablespoons of filling on a spring roll wrapper.
  4. Fold the wrapper diagonally over the filling.
  5. Fold in the sides...
  6. ...then fold over the end. Seal with a little water.
  7. Deep fry in plenty of oil until crispy and golden brown. Serve with dipping sauce.


Uncooked spring rolls may be frozen until needed.

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