Vegetarian Crispy Spring Rolls (homemade)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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)

Recipe

• 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.