Tofu And Mushroom Spring Rolls With Chili Jam Recipe

Name: Tofu And Mushroom Spring Rolls With Chili Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.5 oz vermicelli noodles; 9 oz cherry tomatoes, halved; 1 None fresh long red chili, finely chopped; 1/4 cup granulated sugar; 1 tbsp white vinegar; 1 lb button mushrooms, thickly sliced; 1/4 cup oyster sauce; 1 bunch English spinach, leaves trimmed, chopped; 5 oz firm tofu, chopped; 8 None spring roll wrappers; 1 None egg white, lightly whisked, to brush; None None vegetable oil, to deep-fry

Servings: persons

3.5 oz vermicelli noodles
9 oz cherry tomatoes, halved
1 None fresh long red chili, finely chopped
1/4 cup granulated sugar
1 tbsp white vinegar
1 lb button mushrooms, thickly sliced
1/4 cup oyster sauce
1 bunch English spinach, leaves trimmed, chopped
5 oz firm tofu, chopped
8 None spring roll wrappers
1 None egg white, lightly whisked, to brush
None None vegetable oil, to deep-fry

1
Soak noodles in cold water for 15 mins, or until softened. Drain.
2
Meanwhile, to make the chili jam, bring tomatoes, chili, sugar and vinegar to a boil. Reduce heat and simmer for 30 mins, or until thickened slightly. Let cool.
3
Lightly coat a frying pan with oil and place over high heat. Cook mushroom, stirring, for 5 mins, or until golden. Add oyster sauce and spinach. Cook, stirring, for 1 min, or until spinach wilts. Stir in noodles and tofu.
4
Place spring roll wrappers on a clean work surface. Divide mushroom mixture evenly along center of each wrapper. Fold 1 corner over filling then fold in sides. Brush edges with egg white and roll up firmly to enclose filling.
5
Heat oil in a wok or heavy-bottomed saucepan over medium heat. Working in batches, deep-fry rolls for 3 mins, or until golden brown. Using a slotted spoon, transfer to paper towels. Serve with chili jam.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3.5 oz vermicelli noodles, 9 oz cherry tomatoes, halved, 1 None fresh long red chili, finely chopped, 1/4 cup granulated sugar, and more.

Yes, Tofu And Mushroom Spring Rolls With Chili Jam falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu And Mushroom Spring Rolls With Chili Jam

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