Spring Rolls with Tomato Dip recipe


  • 25 small spring roll wraps
  • 1 cup mung bean sprouts
  • ¾ cup threaded carrot
  • 2 cup threaded cabbage
  • 1 cup flavored tofu (hard, brownish), cut into long strips
  • 1 tsp salt
  • 2 tbsp oil
  • Tomato Dip:
  • 1 cup tomato sauce
  • 1-2 tbsp soy sauce
  • ½ tsp hing
  • 1 tbsp brown sugar
  • Chili (optional)

Cooking Instructions

Heat the pan with oil, stir fry carrot, cabbage, and tofu for 5 minutes. Add sprouts and salt and cook for less than 2 minutes.

Let it cool for 15 minutes or until it is cool enough to handle. In each sheet, put about 1 tbsp stuffing/vegetables on one end, seal the wrap tightly with some water.

Meanwhile, heat a pot of oil to deep fry the spring rolls. It will not take more than 3 minutes to make a batch of spring rolls.

Spring roll wraps are available in most grocery stores/Asian food stores.

They come in two different sizes: big and small. Just make sure the wraps do not contain eggs. If you cannot find any in the store, you may use fillo sheets.

If flavored tofu is nowhere to be found, you may use soy meat (seasoned), any vegetable, or simply omit this item.
Mix all ingredients in the blender for 15 seconds

18 Jun 2013     2321 views     Vegetarian       Appetizers > Hot Appetizers

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