INGREDIENTS:
- Spring roll wrappers
- 1 cup tofu, cubed
- ½ cup green beans, sliced
- ½ cup matchstick carrots, sliced
- ½ cup jicama, sliced
- ½ cup bean sprouts
- 1 tsp corn starch
- 4 tsp water
- 1 tbsp onions, diced
- 1 clove garlic, crushed and finely diced
- Pinch of black pepper and salt (for seasoning)
- ⅛ cup vegetarian broth, can be substituted with chicken broth (Optional)
- 1 tbsp vegetarian stir-fry sauce (Optional)
- 1 cup canola oil (for cooking vegetables and deep frying)
For the Sauce:
- 2 cloves garlic, finely minced
- ½ tsp of salt
- Pinch of black pepper
- ¼ tsp of sugar
- 4 tbsp white vinegar
HOW TO COOK:
- Pour 1/4 cup of the oil in pan or wok and set to medium heat.
- When hot enough, fry the cubed tofu until brown then set aside.
- In the same pan, use the remaining oil to sauté the 1 clove garlic and onion (sauté the onion first because the garlic may burn).
- Add- in and saute the green beans, then jicama, then carrots.
- Optional step: you may also add broth and stir-fry sauce as the vegetables are cooking.
- When the vegetables are cooked, sprinkle a pinch of salt and pepper to season.
- When finished, put the cooked vegetables in a strainer to drain the extra sauce and let cool.
- In a small pan, make the paste to be used for rolling the egg roll.
- Mix the cornstarch and water in the pan.
- Simmer on low heat until it’s a pasty consistency then set aside in a small bowl (this is optional, simmering the paste helps to seal the egg roll better when it’s being fried).
- Place the remaining ¾ cup of oil in a pan and set to low to medium heat while rolling the egg rolls.
- Place 2 tbsp of the vegetable mixture onto wrapping paper then wrap and seal using the paste.
- Fry the egg rolls on medium heat until browned.
- To make the dipping sauce, mix the sauce ingredients together in a bowl. Enjoy!
IMAGE: panlasangpinoy.com
Also try: Lumpiang Togue
