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Tofu and vegetable spring rolls recipe with Masterchef Sanjeev Kapoor | The Indian Express

Tofu and vegetable spring rolls recipe with Masterchef Sanjeev Kapoor

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Slice the tofu. Shred roughly. Heat oil in a pan. Add sliced onion, spring onions, carrot, green capsicum, cabbage, bean sprouts, salt, white pepper powder and red chilli paste.

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Sauté and toss. Add tofu, mix and transfer into a plate to cool.

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Take the spring roll wrappers. If they are too big, cut each into two.

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Dissolve cornflour in little water to make a paste. Put the stuffing on one side of the wrapper and roll.

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When half rolled apply cornflour paste and fold in the sides and roll again. 

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Apply cornflour paste again at the end and seal. Heat sufficient oil in a wok and deep fry the spring rolls till golden and crisp. Remove and drain onto an absorbent paper and serve hot.

Images: Canva

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