Prep 15 mins
Cook 20 mins
When I have that chinese food craving, but don't want to indulge on very fatty convenience food. It's easy and open to a lot of alteration/add ons when it comes to vegetable. Veganize by omitting the egg and increasing the water amount. Turns out nicely as well. I like to use cabbage to my basic version. I do not deep fry, just fry them with a little oil, they turn out nicely and crisp.
- 125 g flour
- 2 tablespoons cornstarch
- 1 egg
- 150 ml hot water
- oil (canola or peanut for baking)
- 200 g firm tofu (crumbled)
- 1 carrot (julienned, or tiny cubes)
- 1 small red onion (chopped thinly in cubes)
- 3 garlic cloves (minced)
- 100 g bean sprouts (chopped roughly)
- soy sauce (dark and light if preferred)
- sambal oelek
- sesame oil (to your liking)
- oil (canola or peanut for frying)
- Add flour and corn starch to a bowl.
- Add salt and then hot water.
- Stir until dough forms.
- Optional: add 1 egg and beat until batter is of creamy consistency.
- Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
- Bake like pancakes on both sides until dough has set.
- I usally get 6-8 spring roll wrappers out of this batter.
- Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
- Add crumbled tofu (minced meat consistency/shape) and stir.
- Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
- Let fry until hot.
- Now add beansprouts and take off heat.
- Add filling to pancake/roll wrappers and fold edges in and roll up.
- Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.