Vegetarian Spring Rolls

Ingredients

• 100 g glass noodles
• 100 g tofu
• 2 cm ginger
• 2 Pak Choi
• 1 dried chili pepper
• Worcestershire sauce
• Salt
• 20 spring roll wrappers (approx. 20x20 cm)
• vegetable oil (for frying)

Instructions

1. 1.

   Cook the glass noodles according to package instructions, then drain and let cool. Drain the tofu, slice thinly and cube. Peel the ginger and grate finely. Wash the pak choi and blanch the leaves in boiling salted water for 1 minute. Drain, shock in cold water, squeeze out excess moisture and cut into fine strips. Chop the chili (use gloves if desired).

2. 2.

   Cut the glass noodles into ~5 cm pieces with scissors and mix with tofu, ginger, pak choi, and chili. Season with Worcestershire sauce and salt.

3. 3.

   Lay spring roll wrappers diagonally and place about 2 tbsp of filling in the center. Fold the sides in so that the rolls are about 5 cm long. Roll up the wrapper. Repeat to make 20 rolls.

4. 4.

   Heat the oil (it is hot enough when small bubbles rise on a wooden spoon placed inside). Fry the rolls in batches until golden brown, drain on paper towels and serve.

5. 5.

   Serve with a dip of your choice.