Tofu spring rolls

Tofu spring rolls

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / people: 363 kcal
, Fat: 9 g
, Carbohydrate: 45 g
, Protein: 18 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

120 g Karma Bio Tofu nature
½ tbsp sesame oil
1 red chilli
1 onion
1 garlic clove
50 g shiitake mushrooms
75 g lettuce
50 g bean sprouts
2 ½ tbsp soy sauce
8 spring roll pastry sheets
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How it's done

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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. Deseed the chilli, finely chop with the onion and garlic and sauté in the same pan.

Chop the mushrooms, briefly sauté and allow everything to cool a little. Slice the lettuce into strips, add to the tofu with the bean sprouts and sautéed ingredients, season with soy sauce and mix everything well.

Place the sheets of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Spoon the filling onto the lower third, fold over the edges and roll up. Cover with a damp cloth until ready to serve.

Good to know
Tip: Serve with sweet chilli sauce.


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