Sweet Chilli and Tofu Spring Rolls
Sweet Chilli and Tofu Spring Rolls



  • 6 spring roll pastry sheets
  • Veg oil for deep frying
  • 300g stir-fry vegetables
  • 150g crumbled firm tofu
  • 1 tbsp sweet chilli sauce
  • Heat a splash of oil in a wok and stir-fry the vegetables and tofu for 5 mins. Remove from the heat and stir through the chilli sauce until lightly coated. Leave to cool.
  • Cut each pastry square in half to make 2 rectangles. Brush the edges with cold water, then place a large tbsp of the veg and tofu mix 2.5cm from the long edge of the pastry rectangle. Roll tightly to halfway, then fold in the ends and roll the rest. Seal by brushing extra water, then repeat with the rest of the pastry and filling. Deep fry in sizzling oil for 2 mins on each side, or until golden and crisp. Drain on kitchen paper, then serve with dipping sauces.
30 mins
Makes 12

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