Tofu, Carrot, Asparagus and Ginger Spring Roll

Name: Tofu, Carrot, Asparagus and Ginger Spring Roll
Yield: Makes 8
Ingredients: 1 carrot, peeled and julienned or grated; 1 carrot, peeled and julienned or grated; 250 g (8 oz) tofu, crumbled; 1 thumb fresh ginger, peeled and finely grated; 1 ½ tablespoons sesame oil; 1 medium onion, peeled and finely sliced; 8 shiitake mushrooms, stems removed and finely sliced; 8 shiitake mushrooms, stems removed and finely sliced; vegetable oil for deep frying; 8 × 25 cm (3 × 10 in) square spring-roll wrappers; 1 egg, beaten; 4 asparagus spears (ends snapped off and discarded), finely sliced; pinch salt

Preparation info

Makes
8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Tofu, a good source of protein, binds the other filling ingredients together in these delicious rolls.

Ingredients

1 medium onion, peeled and finely sliced
1 ½ tablespoons sesame oil
8 shiitake mushrooms

Starter
Main course
Spring
Vegetarian

Method

Fry onion in sesame oil until coloured. Add mushrooms and carrot. Fry until carrot begins to soften. Remove from heat and mix in ginger, tofu and asparagus. Season with a little salt.

Separate wrappers and lay them on top of each other in a diamond shape. Place one-eighth of filling in the ce