Tofu Spring Rolls

Ingredients

• 400 g Tofu
• 3 tbsp Soy sauce
• 2 carrots
• 100 g Sugar snap peas
• 2 scallions
• 2 cm fresh ginger
• 1 Garlic clove
• 1 chili pepper
• 2 tbsp sesame oil
• 80 g bean sprouts
• 80 g Mu-Err mushroom (glass)
• 8 sheets spring roll wrappers (frozen, about 21.5 x 21.5 cm each)
• vegetable oil (for frying)

Instructions

1. 1.

   Dice the tofu and marinate with 2 tbsp soy sauce for a few minutes.

2. 2.

   Wash, peel, and trim all vegetables; slice into fine strips. Finely chop ginger and garlic. Halve the chili pepper, remove seeds, and cut finely.

3. 3.

   Stir-fry carrots and sugar snap peas in hot oil in a wok for about 1 minute. Add tofu, scallions, chili, garlic, and ginger; stir-fry another minute until still crisp. Rinse bean sprouts and drain. Drain mushrooms and slice into strips. Mix all with the vegetables, season with soy sauce, remove from heat, and let cool.

4. 4.

   Place a wrapper on a flat surface and spread about 2 tbsp of tofu mixture onto the lower edge. Brush the top two edges with water. Fold the bottom over the filling, then fold in the sides. Roll tightly from bottom to top and press the seam closed.

5. 5.

   Heat enough oil in a wok or wide pot to about 170°C for frying.

6. 6.

   Fry rolls in hot oil, turning occasionally, until evenly golden brown, about 5 minutes per batch.

7. 7.

   Remove, drain on paper towels, and serve with dip of choice.