House of Asia > Recipes > Vegetarian spring rolls with tofu and Mun mushrooms

Vegetarian spring rolls with mushrooms House of Asia Praktykulinarni

Vegetarian spring rolls with tofu and Mun mushrooms

15 min.

3 servings

slightly spicy

4.4 / 5. Number of votes: 11

No one has rated this recipe yet.

Try another unique recipe from the reliable Culinary practicesThanks to the delicious filling of aromatic mun mushrooms, springy noodles, and tofu, this dish boasts a rich flavor and unique texture. Let's get started!

Pasta Vegetables Chinese Mushrooms Tofu up to 15 minutes

Ingredients

Recipe for 20 pieces:

20 sheets of rice paper
80 gr mung bean noodles
30 gr mun mushrooms
1 ½ tablespoons olive oil
5 tablespoons mushroom soy sauce
180 g crumbled tofu
200 g frozen vegetables
2 teaspoons of grated ginger
3 tablespoons chopped chives
2 teaspoons of potato flour
50 ml of water
100 ml of oil for frying

To serve:

Mushroom soy sauce
Sweet chili sauce

TIP: Instead of ginger, you can use 1 teaspoon of ginger paste.

A method of preparing

Prepare the pasta and mushrooms according to the instructions on the package, then cut them into smaller pieces with scissors.
Heat olive oil in a pan and fry the vegetables. Fry for 4-5 minutes, then add the mushrooms, tofu, ginger, noodles, and soy sauce. Simmer for 2-3 minutes.
In a bowl, combine the water and potato starch and pour it into the pan. Mix thoroughly, remove from the heat, and let cool. Then add the chives and mix again.
Soak a sheet of rice paper in lukewarm water to make it pliable, then place it on the countertop. Place a spoonful of filling in the center, a few centimeters from the bottom of the sheet. Roll it up like a cabbage roll.
Heat some oil in a frying pan and fry the spring rolls until golden brown, flipping halfway through. Add more oil as they fry. Transfer the cooked spring rolls to a plate lined with paper towels.
Serve with mushroom soy sauce and chili sauce.