Tofu Spring Rolls

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Tofu Spring Rolls Ingredients

2 tb Soy sauce	1 ts Fresh root ginger; chopped
1 ts Sesame oil	125 g Button mushrooms; sliced
125 g Tofu; cut into cubes	1/2 ts Five spice powder
; (4oz)	75 g Beansprouts; (3oz)
2 tb Olive oil	1 ts Cornflour
1 Leek; cut into thin	Salt and freshly ground
; strips	1 200 g pack chilled vegetable
1 Carrot; cut into thin	; pastry
; strips	40 g Solid vegetable oil; melted
75 g Mangetout; cut into thin	To garnish: radish flowers
; strips (3oz)	; onion tassles
2 Cloves garlic; chopped

Instructions for Tofu Spring Rolls

In a bowl, mix the soy sauce, sesame oil and 2 tablespoons cold water. Add the tofu and marinate for approx 30 minutes. Heat the oil in a frying pan or wok and stir fry the leek, carrot and mangetout strips for 2 minutes. Add the garlic, ginger and mushrooms and cook for a further 3 minutes. Add the tofu (reserving the marinade) with the five spice powder and beansprouts. Blend the cornflour with the marinade and pour over the vegetables and cook gently until thickened, add seasoning and leave to cool. Cut the filo pastry sheets to make 16 squares, 23cm x 18cm (9" x 7") sheets. Brush one filo pastry sheet with melted vegetable oil and lay another sheet on top. Place a spoonful of the vegetable mixture at one end of the pastry and roll up gently, folding the sides in. Brush the other end with a little more vegetable oil to seal the pastry. Repeat for the remaining spring rolls. Deep fry the spring rolls in hot oil preheated to 180 C, 350 F for approximately 5 minutes until golden brown. Drain well on absorbent kitchen paper. Garnish with radish flowers and spring onion tassles. Converted by MC_Buster. NOTES : Vegan spring rolls, delicious for an Oriental starter or part of a main course. Converted by MM_Buster v2.0l.

Main Ingredient: TofuCuisine: Uncategorized

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