Vegetarian spring rolls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Let the Wan-Tan dough thaw and carefully peel off about 16 sheets of dough for spring rolls with a knife. Repack the rest well and use it for other purposes as soon as possible. Prepare rice noodles according to package instructions.

2. 2

   Drain and leave to drain.

3. 3

   For the filling, peel and finely chop the ginger. Clean and wash spring onion and cut into thin rings. Peel carrot and cut into thin strips. Wash the sprouts and drain well. Pour the bamboo strips into a sieve and drain.

4. 4

   Cut the tofu into fine strips. Wash coriander leaves, dab dry and chop finely. Season prepared vegetables, rice noodles and tofu with 1 teaspoon salt, pepper, ginger and coriander and knead thoroughly.

5. 5

   Place 4 spring roll leaves side by side on the work surface. Pour 1-2 tbsp. of filling into the left-hand corner, leaving a margin of approx. 4 cm at the top. Brush the edges with water. Whip the tip over the filling.

6. 6

   Roll over the corners from both sides towards the middle and roll up to a solid roll. Proceed in the same way with the remaining sheets of dough. Heat oil in a pot and bake the spring rolls in portions in hot fat for 4-6 minutes until golden brown.

7. 7

   Mix pineapple juice, tomato paste, honey, soy sauce and vinegar and serve with the spring rolls.

Nutrition Facts

KCAL
370 kcal

CARBS
54 g

FATS
10 g

PROTEINS
15 g