Veggie Thai Spring Rolls
User Reviews
5
Veggie Thai Spring Rolls
Description
This recipe uses phyllo pastry sheets filled with a stir-fried mixture of tofu browned in oil with garlic, seasoned with fish sauce and sugar for savory and sweet notes. Adding soaked rice noodles, chopped spring onion, julienned carrot, and soybean sprouts provides texture and freshness inside the filling. Sealing the rolls with beaten egg helps achieve a tight wrap.
The spring rolls are fried in hot oil until golden and crisp on the outside, producing a contrast between the flaky pastry and the tender vegetable-tofu filling. The method requires careful rolling and sealing to prevent opening during frying.
These rolls can be served as appetizers, snacks, or part of a meal, offering a vegetarian option with the umami depth of fish sauce enhancing the flavor balance.
Ingredients
- 6 phyllo pastry sheets of
- 50 g rice noodles drained and cut into small pieces, soaked in water for 5-10 minutes
- 1 Tablespoon garlic chopped
- 2 Tablespoons soybean sprouts
- 30 g tofu
- 2 Tablespoons spring onion chopped
- 2 Tablespoons carrot julienned
- 1 Teaspoon fish sauce
- 1 Teaspoon sugar
- neutral cooking oil generic cooking oil
- 1 egg beaten
Instructions
- Heat the oil in a wok and add the tofu and garlic until golden brown.
- Add the fish sauce and sugar.
- After a minute or two, add the noodles, spring onion, carrot and soy sprouts.
- Once cooked, remove from heat and set the mixture aside.
Make the spring rolls:
- Place the phyllo pastry on a flat surface and place 1 tablespoon (or more) of the filling on the bottom of the wrapper. Roll and fold both sides and seal with the beaten egg. Use your finger for the seal.
Cooking the spring rolls:
- Hot oil in wok, add rolls and fry until golden brown.
- Drain and let cool for a few minutes.
Our delicious spring rolls are ready to serve!
User Reviews
Overall Rating
5
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