Crispy Pan-Fried Tofu Spring Rolls and More with Your Pressure Cooker
These Crispy Pan-Fried Tofu Spring Rolls are easy to make, delicious, vegan, and gluten-free. Filled with healthy vegetables and marinated tofu, wrapped in rice paper and pan-fried to golden perfection for a light yet flavorful meal.
Ingredients
Ingredients
- 350 grams Firm tofu pressed is key to keep it crispy and firm
- 2 Medium carrots grated fine
- 4 cups Cabbage finely chopped
- 2 Shallots minced
- 3 cloves Garlic minced
- 2 Spring onions sliced thin
- 1 cup Leftover cooked rice optional
- 30 pieces Rice paper wrappers pliable so they roll nice
- 2 tablespoon Vegetable oil
- 1 teaspoon Sesame oil
- 1 tablespoon Teriyaki sauce
- 1 teaspoon Dark soy sauce
- a pinch Salt
- a pinch White pepper
- 0.5 teaspoon Ginger
- 1 teaspoon Roast chicken rub seasoning optional
- 0.5 teaspoon Garlic powder
- 2 tablespoon Sweet chili sauce for dipping
Instructions
Instructions
- Press the tofu for 15 minutes to remove excess moisture. Then, pat it dry, crumble it in a bowl, and season to taste with sesame oil, teriyaki sauce, dark soy sauce, salt, white pepper, ginger, roast chicken rub seasoning (optional), and garlic powder. Mix to combine and let marinate while you prep your vegetables.
- Peel and grate the carrots, finely slice the cabbage and the shallots, mince garlic, and finely chop the spring onions.
- To a pan, add a drizzle of vegetable oil, heat it up, and then add the marinated tofu. Let gently fry on medium heat, stirring regularly, until cooked and golden-brown in color. Once cooked, remove it from the pan and set it aside.
- To the same pan, add the shallots and carrots. Stir-fry until softened, then add garlic and cabbage. Lightly season with salt, pepper, and a drop of soy sauce, and stir-fry until the vegetables soften.
- Add in the leftover cooked rice, drizzle with a bit of soy sauce, and stir it all together. Remove from the pan, mix in with the tofu, and let cool down. Once cooled, mix in the chopped spring onions.
- Fill a shallow large bowl with water and dip in a rice paper wrapper. Let it soak for a couple of seconds, then place it on a flat working area. Scoop a generous spoon of the cabbage and tofu filling and spread it in a heap on the lower part of the wrapper. Make sure to leave about an inch of space to the sides. Take the left and right sides of the wrapper, pull them over the filling and roll the wrapper from the bottom up into a roll, sticking the sides as you go to make sure the filling is safe inside the roll.
- Optional: Soak another rice paper, place the rolled roll on it as with the filling, and wrap it again for double wrapping to keep shape and crispness.
- Continue until you use up all of the ingredients, making about 15 spring rolls.
- Heat a pan, add a drizzle of oil, and place a couple of spring rolls, ensuring they don't touch. Fry for 1-2 minutes per side, including the sides, until all sides are crispy. Remove and drain on paper towels.
- Place the pan-fried spring rolls on a serving plate. You can also cut them in half to expose the interior and make them easier to grab and dip.
- Serve with a generous amount of sweet chili sauce of your liking and dig in hot!
Notes
The roast chicken rub seasoning is a blend of spices usually used for roasting chicken but is vegan and optional. It adds flavor to the tofu but can be substituted with garlic and smoked paprika. Store cooked spring rolls in an airtight container refrigerated up to 3 days; reheating will improve texture but not match fresh crispiness.