Tofu and Veggie Roll


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Tofu and Veggie Roll


Added to 3 cookbooks   This recipe has been viewed 7351 times

Spring rolls come in both fried and non-fried variety. Today's recipe is non-fried rolls. These rolls tastes delicious and are also healthy. Wonderful filling of tofu and veggies are wrapped in a spring roll wrapper and served with spring roll sauce.

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Tofu and Veggie Roll recipe - How to make Tofu and Veggie Roll

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

To Be Blended Into A Smooth Paste
1/2 cup chopped coriander (dhania)
ginger (adrak)
1 clove garlic (lehsun)
salt to taste

Other Ingredients
12 to 15 rice wrappers sheets
1 tsp canola oil
1 onion , chopped
1 cup grated tofu
2 carrot , grated
1 cup shredded cabbage
1 cup thinly sliced zucchini
1/2 cup thinly sliced red capsicum
2 spring onions , cut 2 inch pieces
1 1/2 cups cooked rice noodles
Method
    Method
  1. Heat oil in a non-stick pan, add ground paste and saute for few minutes.
  2. Add grated tofu and stir fry until tofu is completely dry.
  3. Keep aside once done.
  4. Soak a rice paper in warm water for few seconds until soft.
  5. Lay this rice paper on a damp kitchen towel so that the rice paper won't stick.
  6. Spread spring roll sauce and hot sauce according your taste in the middle and then add tofu mixture followed by noodles and veggies to form a rectangle.
  7. Close the sides and roll it just like a burrito from down to up.
  8. Repeat the same procedure for the remaining wrappers to make spring rolls.


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This recipe was contributed by Tasty Tongues on 18 Oct 2012


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