Tofu Spring Rolls
|Spring roll wraps||20|
|Vegetable oil||1 Liter (For deep frying)|
|Peanut oil||3 Tablespoon|
|Bean sprouts||250 Gram|
|Spring onions||6 , thinly shredded|
|Carrots||125 Gram, cut into thin sticks|
|Button mushrooms||125 Gram, thinly sliced|
|Garlic||1 Clove (5 gm), very finely chopped|
|Tofu cake||1 , finely chopped|
|Five spice powder||1⁄4 Teaspoon|
|Light soy sauce||1 Tablespoon|
To make the filling, in a wok heat peanut oil and stir fry vegetables, garlic and tofu for about 1 minute.
Add five spice powder, soy sauce and salt and continue stir frying for 2 minutes.
Allow to cool.
In a wok or deep fat frying pan, heat vegetable oil until smoking.
Reduce heat slightly, add 4 spring rolls and fry for 4 minutes, until crisp and golden.
Drain on absorbent kitchen paper.
Re heat oil, reduce heat and cook 4 more spring rolls.
Repeat with remaining rolls.