Tofu & Mixed Vegetable Spring Rolls are a healthy and protein-rich vegetarian snack, combining soft tofu with a colorful mix of crunchy vegetables. These rolls are light, flavorful, and perfectly crispy on the outside. Ideal for vegan and health-conscious eaters, they make a great appetizer or evening snack with a delicious Indo-Chinese touch.
Step 1: Prepare the Filling
Heat 1 tablespoon oil in a pan. Add finely chopped garlic and sauté until fragrant. Add crumbled tofu and cook for 2–3 minutes. Then add shredded cabbage, grated carrots, capsicum, and beans. Stir-fry on high flame for 3–4 minutes until vegetables are slightly tender but still crunchy.
Step 2: Season the Filling
Add soy sauce, black pepper, a little chili sauce (optional), and salt to taste. Mix well and cook for another 1–2 minutes. Turn off the heat and allow the filling to cool completely.
Step 3: Prepare the Wrappers
Place a spring roll sheet on a flat surface. Add 1–2 tablespoons of the tofu-vegetable mixture in the center.
Step 4: Roll the Spring Rolls
Fold the bottom edge over the filling, fold both sides inward, and roll tightly. Seal the edges using a flour-water paste.
Step 5: Frying
Heat oil in a deep pan. Fry the rolls on medium heat until golden brown and crispy. Remove and place on tissue paper to absorb excess oil.
Step 6: Serve
Serve hot with soy dip, chili sauce, or peanut sauce.
1 cup tofu (crumbled)
1/4 cup beans (finely chopped)
1/2 cup cabbage (shredded)
1 tablespoon oil
1/2 cup carrots (grated)
1 teaspoon garlic (chopped)
1/2 cup capsicum (thinly sliced)
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