🇨🇳 Chinese

Tofu Spring Rolls

Name: Tofu Spring Rolls
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 200 g, shredded Cabbage; 1 tsp Sichuan Peppercorns; 500 g, firm Tofu; 150 g Breadcrumbs; 20 Spring Roll Wrappers

🇨🇳 Chinese

A crunchy shell gives way to tender tofu — the chinese street-snack everyone fights over. About 25 minutes from fridge to table.

Prep 18 min Cook 7 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Cabbage200 g, shredded
Sichuan Peppercorns1 tsp
Tofu500 g, firm
Breadcrumbs150 g
Spring Roll Wrappers20

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Pat the tofu dry and season with the sichuan peppercorns and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the tofu in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh cilantro scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Tofu Spring Rolls Recipe | How to Make Spring Rolls · on YouTube