Egg and Tofu Spring Rolls

    1 hour

    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.

    2 people made this

    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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