Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 8
Cuisine type: Asian, Modern Australian, Thai
Cooking time: Less than 30 minutes
Special options: Kid friendly, Low Carb, Low cholesterol, Low fat, Vegetarian
Course: Entree, Finger food, Snacks

Tofu spring rolls

INGREDIENTS

50g rice vermicelli noodles
1 1/2 cups (120g) finely shredded chinese cabbage
6 green shallots (spring onions), finely shredded
1 tablespoon light soy sauce
1 teaspoon sesame oil
150g firm tofu
8 frozen spring roll wrappers, thawed
1 egg, lightly beaten, for egg wash
vegetable oil, for frying
sweet chilli sauce, to serve

METHOD

1. Place noodles in a large bowl. Cover with boiling water and set aside to soak for 5 minutes, until tender. Drain and cut into short lengths with scissors. Place into a large bowl with cabbage and shallots. Pour over combined soy sauce and sesame oil and toss to coat.

2. Cut tofu into thin long strips.

3. Lay spring roll wrappers on a flat surface and cover with a tea towel to prevent drying out. Place one wrapper on a diagonal and spread 2 tablespoons of noodle mixture on lower half. Top with 2 or 3 tofu strips. Fold bottom corner up, then left and right corners over to snugly enclose filling and roll up. Brush top corner with a little egg wash and press firmly to seal. Repeat with remaining wrappers and filling.

4. Heat oil in a wok or deep heavy-based saucepan on medium until just smoking or until a cube of bread sizzles on contact. Deep-fry spring rolls in batches until crisp and golden, about 4-5 minutes. Drain on paper towel. Serve immediately with sweet chilli sauce.