Indian Style Veggie Spring Rolls

A golden shell that cracks under the tooth to release a heart of crunchy vegetables and tofu, scented with garam masala. The heat of the chili and the strength of the turmeric mark every bite.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 481
• Protein: 6 g
• Carbs: 19 g
• Fat: 42 g

Ingredients

• 12 piece spring roll wrappers ( thawed )
• 200 g White cabbage ( finely shredded )
• 150 g Carrot ( julienned )
• 150 g tofu ( finely diced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 1 piece Garlic ( minced )
• 1 tsp garam masala
• 1 tsp turmeric
• 1 pinch Hot pepper en poudre
• 1000 ml Peanut oil ( for frying )

Instructions

1. Filling preparation

   Cut the white cabbage and carrots into fine julienne. Mince the garlic and spring onions. The tofu should be cut into very thin sticks or coarsely crumbled.

2. Sautéing the vegetables

   Heat some oil in a wok. Toss in the garlic and vegetables. Dust with turmeric, garam masala, and chili. The vegetables must remain al dente, without releasing water.

3. Cooling

   Spread the filling on a tray to cool it quickly. This is crucial: a hot filling softens the pastry and makes it burst during cooking.

4. Rolling

   Place a portion of filling on a spring roll sheet. Fold in the sides and roll tightly to squeeze out the air. Seal the edge with a bit of water.

5. Frying

   Plunge the rolls into 180°C oil. When the crust is golden brown and rigid, drain on paper towels.

Chef's tips

• The filling must be perfectly dry; if it releases juice, drain it in a sieve before rolling.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the rolls become spongy.

Storage

Store raw rolls in the freezer. Do not store after frying, they lose their crispness.