Discover the perfect fusion of flavors with these homemade Tofu spring rolls! Packed with spiced tofu, fresh cabbage, crunchy carrots, and aromatic garam masala, each bite is elevated with a drizzle of homemade chili garlic oil. Topped with black sesame seeds and served hot, they’re a healthy, delicious appetizer or snack. Quick to make with store-bought spring roll sheets, your ultimate Indo-Chinese treat!
These spring rolls are best enjoyed with my Homemade Chili Oil recipe, which adds a fiery, garlicky kick that elevates every bite.
Crumble the tofu into a bowl.
Add the spices to season and leave aside.
Chop the cabbage, the spring onions and grate the carrots.
In a wok or pan, heat the sesame oil. Add the cabbage, carrots, spring onions.
Sauté for a minute then add the black sesame seeds.
Sauté for another 2 mins or so until you see the cabbage changing colour to slightly transluscent.
Transfer the contents of the pan into a plate or tray to cool down quicker and mix in the curried tofu.
Prepare your spring roll squares and clear the worktop. You will also need a little bowl with water.
Place the sheets diagonally in a diamond shape with one of the corners facing you.
Place about 2 spoonfuls of veggie filling in the centre but more towards the bottom end of the square.
Wrap the right and left corners over the filling then take the bottom corner over the top and tightly roll and wrap the filling into a spring roll.
Dip your fingers into the water bowl and dab the top end corner with water to then seal the spring roll like an envelope.
Place the spring rolls in an airfryer tray or basket for 10-15 mins at 200°C, spraying some oil over them or brushing them very lightly with your preferred oil or or bake in the oven until brown & crispy.
Arrange hot spring rolls on a plate. Serve with a small dipping bowl of the homemade chilli oil on the side.
