Vegetarian Crispy Spring Rolls (Homemade)

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.

• Ready In: 35 mins
• Serves: 1
• Yields: 6-8 rolls

Ingredients

• 125  g flour
• 2  tablespoons cornstarch
• 1  egg
• 150  ml hot water
•  salt
•  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)

Directions

1. Dough/Rolls.
2. Add flour and corn starch to a bowl.
3. Add salt and then hot water.
4. Stir until dough forms.
5. Optional: add 1 egg and beat until batter is of creamy consistency.
6. Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
7. Bake like pancakes on both sides until dough has set.
8. I usally get 6-8 spring roll wrappers out of this batter.
9. Stuffing.
10. Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
11. Add crumbled tofu (minced meat consistency/shape) and stir.
12. Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
13. Let fry until hot.
14. Now add beansprouts and take off heat.
15. Add filling to pancake/roll wrappers and fold edges in and roll up.
16. Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.