Today I introduce you to Homemade Vegetarian Spring Rolls. The ingredients are tofu, carrot, mushroom and some seasoning.

Sometimes we feel frying is too much work but these spring rolls are out of this world! It is worth the little bit of extra effort. The spring rolls have a nice crunchy wrap and smooth and flavorful filling. They are irresistible! Plus, I use a plastic bag to mix the filling so that makes cleanup easier. 

On the PDF recipe, I explain how to wrap the filling step by step. It is not difficult. You should already be used to it when you roll a second spring roll. If you have children, it may be fun to roll the spring rolls up with them. I used to do that when I was little.

Detailed and visual instructions can be found in the recipe PDF: Vegetarian Spring Rolls

The recipe is

Process drained tofu in a food processor. Put all ingredients in a plastic zipper bag and mix well. On a wrapper, squeeze the filling out directly from the plastic bag and roll up. (To store, before frying put them in a plastic zipper bag carefully and keep in the freezer.) Fry until it is nice golden brown.

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Ingredients (20 spring rolls)
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20 Spring Roll Wraps

1 pack Tofu

4 Mushrooms

3 Cabbage Leaves

1 Carrot

1 tsp. Grated Ginger

1 tsp. Salt

1 tsp. Soy Sauce

1 Tbsp. Cooking Sake

1 Egg

1 Tbsp. Flour plus 1 Tbsp. Water for slurry

Vegetable Oil for frying

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Detailed and visual instructions can be found in the recipe PDF: Vegetarian Spring Rolls