Tofu Spring Rolls

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 363 Kcal, 18g Protein, 45g Carbohydrates, 9g Fat


  • 1 red chili
  • 120 g natural tofu
  • 0.5 tbsp. sesame oil
  • 1 onion
  • 2.5 tbsp. soya sauce
  • 50 g shiitake mushrooms
  • 1 garlic cloves
  • 75 g romaine lettuce
  • 50 g Mungo bean sprouts
  • 8 spring roll rice wafers

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  • Cut the tofu into approx. 1cm cubes. Heat the oil in a frying pan, fry the tofu for approx. 3 mins. and place in a bowl. De-seed the chillies, finely chop with the onions and garlic and sauté in the same frying pan. Chop the mushrooms, briefly add them to the frying pan and leave everything to cool a little. Slice the lettuce into strips, add to the tofu with the sprouts and the sautéed ingredients, season with soy sauce and mix everything together well. Place the sheets of rice paper in warm water for approx. 30 seconds and lay out on a damp cloth. Place the filling on the lower third, fold over the edges and roll up. Cover with a damp cloth until ready to serve.
  • Tipp:

    mit Sweet Chilisauce servieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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