Spring rolls don’t have to be bought ready-made from the cooling shelf. They are very easy and quick to prepare yourself.
- 6 spring roll rice sheets
- 2 leek sticks
- 6 carrots
- 2 cloves of garlic
- 3 spring onions
- 1 small chilli pepper
- 250g plain tofu
- sesame oil
- soy sauce
- Coconut oil
- Herbal sea salt
Wash the vegetables well, then cut the leek into thin rings, finely dice the carrots and the cloves of garlic, as well as the spring onions and the chilli pepper. First cut the tofu into 1 cm thick slices and then into cubes.
Heat a little coconut oil in the pan, add all the vegetables and fry. Deglaze the vegetables with a little water and simmer on a low level. Meanwhile, heat 1 tbsp coconut oil in a second frying pan and fry the tofu cubes and season with soy sauce.
As soon as the vegetables are cooked (they should have a certain crunch), season with the spices and add 1 tablespoon of sesame oil.
Prepare the rice sheets and fill each with the vegetable mixture and tofu cubes.
Fry the spring rolls in hot oil until crispy on all sides.
- Our tip: A shoyu or peanut dip goes well with the spring rolls