Pan-fried Mushroom and Tofu Spring Rolls

This recipe was inspired by popiah, a Malaysian spring roll that Rupy discovered on his trip there. Though the assembly takes a while, the filling is quick and easy. Plus, they are very filling - so the time spent making them is worth it! They make great finger food or sharing plate for a party, and any leftovers make a great savoury snack or breakfast.

Prep time
45 minutes
Cook time
20 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)
Why is this healthy?
Plant
points
Herbs &
spices
Legumes
Soy
Contains
Soy, Shellfish
Ingredients
Serves 16
olive oil
divided use
shallot
Swaps: red onion, white onion
finely sliced
ginger
peeled and finely diced
green chilli
deseeded and finely diced
garlic cloves
minced
carrot
Swaps: red pepper
grated
chestnut mushroom
grated
firm tofu
Swaps: plain tempeh
drained, patted dry and grated
rice paper wrapper
ours were 16cm in diameter
For the dipping sauce
lime
juiced
fish sauce
Swaps: tamari
maple syrup
red chilli
deseeded and finely diced
To serve, optional
coriander
finely sliced
Why is this healthy?
Plant
points
Herbs &
spices
Legumes
Soy

NUTRITION PER SERVING (Read more)

111kcal
Calories
4g
Protein
4g
Total Fat
16g
Carbs
1g
Fibre
2g
Sugars
59mg
Calcium
5%
 
1mg
Iron
4%
 
20mg
Magnesium
5%
 
71mg
Phosporus
6%
 
189mg
Potassium
4%
 
199mg
Sodium
9%
 
1mg
Zinc
5%
 
0mg
Copper
17%
 
0mg
Vitamin B1
6%
 
0mg
Vitamin B2
7%
 
1mg
Vitamin B3
5%
 
0mg
Vitamin B6
5%
 
19mcg
Vitamin B9
5%
 
247mcg
Vitamin A
27%
 
0mcg
Vitamin B12
0%
 
6mg
Vitamin C
7%
 
0mcg
Vitamin D
0%
 
0mg
Vitamin E
3%
 
4mcg
Vitamin K
3%
 
Calories: 111kcal; Protein: 4g; Total Fat: 4g; Carbs: 16g; Fibre: 1g; Sugars: 2g; Calcium: 59mg (5%); Iron: 1mg (4%); Magnesium: 20mg (5%); Phosporus: 71mg (6%); Potassium: 189mg (4%); Sodium: 199mg (9%); Zinc: 1mg (5%); Copper: 0mg (17%); Vitamin B1: 0mg (6%); Vitamin B2: 0mg (7%); Vitamin B3: 1mg (5%); Vitamin B6: 0mg (5%); Vitamin B9: 19mcg (5%); Vitamin A: 247mcg (27%); Vitamin B12: 0mcg (0%); Vitamin C: 6mg (7%); Vitamin D: 0mcg (0%); Vitamin E: 0mg (3%); Vitamin K: 4mcg (3%)
Show more

Notes

The more you cook with rice paper wrappers, the easier it becomes. If you follow a gluten-free diet or find yourself cooking for people with gluten intolerance, it is worth spending time getting to grips with this useful ingredient.
If using tamari instead of fish sauce, use half the amount

Why is this healthy?
Plant
points
Herbs &
spices
Legumes
Soy
Contains
Soy, Shellfish
Ingredients
Serves 16
olive oil
divided use
shallot
Swaps: red onion, white onion
finely sliced
ginger
peeled and finely diced
green chilli
deseeded and finely diced
garlic cloves
minced
carrot
Swaps: red pepper
grated
chestnut mushroom
grated
firm tofu
Swaps: plain tempeh
drained, patted dry and grated
rice paper wrapper
ours were 16cm in diameter
For the dipping sauce
lime
juiced
fish sauce
Swaps: tamari
maple syrup
red chilli
deseeded and finely diced
To serve, optional
coriander
finely sliced

Ingredients

Serves 16
olive oil
divided use
shallot
Swaps: red onion, white onion
finely sliced
ginger
peeled and finely diced
green chilli
deseeded and finely diced
garlic cloves
minced
carrot
Swaps: red pepper
grated
chestnut mushroom
grated
firm tofu
Swaps: plain tempeh
drained, patted dry and grated
rice paper wrapper
ours were 16cm in diameter
For the dipping sauce
lime
juiced
fish sauce
Swaps: tamari
maple syrup
red chilli
deseeded and finely diced
To serve, optional
coriander
finely sliced

Method

Your notes
1

Gather and prepare your ingredients.

2

Heat half of the olive oil in a frying pan over medium-high heat. Add the shallots, ginger, green chilli and garlic with a sprinkle of salt. Cook for 5-6 minutes until softened.

3

Add the carrots and mushrooms and cook for 10-12 minutes, stirring occasionally, until reduced and all of the liquid from the mushrooms has evaporated.

4

Finally add the grated tofu and cook for 4-5 minutes until the liquid has evaporated. Turn off the heat and allow to cool completely. Taste the mixture and add salt to suit your preference. To cool the mixture faster, you can spread the mixture out in a thin layer on a baking tray.

5

Quickly dip a rice paper wrapper into a shallow bowl of water. Place onto a board and fill with fillings. Wait for 45-60 seconds until the wrapper has absorbed the liquid and become malleable. Fold in the sides, then tightly roll, tucking in the edges as you go. Repeat until all of the filling has been used up.

6

Heat the remaining olive oil in a frying pan over medium heat. Add the rolls and cook for 4-5 minutes, until golden brown and crispy. Turn over and cook for 3-4 minutes on the other side. Repeat using the remaining oil and spring rolls until they are all used up. If the heat is too high the rolls may burst.

7

Place all ingredients for the dipping sauce into a bowl and stir to combine.

8

Serve the spring rolls with dipping sauce. (You might want to consider giving each person a small, individual bowl of dipping sauce as things can get messy).

Notes

The more you cook with rice paper wrappers, the easier it becomes. If you follow a gluten-free diet or find yourself cooking for people with gluten intolerance, it is worth spending time getting to grips with this useful ingredient.
If using tamari instead of fish sauce, use half the amount

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