Tofu And Mushroom Spring Rolls With Chili Jam

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!