Tofu spring rolls from The Tofu Cookbook by Becky Johnson

Name: Tofu spring rolls from The Tofu Cookbook by Becky Johnson
Ingredients: a little sesame oil; 6 spring onions (scallions) or 1 young leek, finely chopped; 75 g/3 oz beansprouts; 75 g/3 oz sliced water chestnuts; 75 g/3 oz shredded bamboo shoots or grated carrot; 2 1/2 ml/½ tsp cornflour (cornstarch), mixed to a paste with 15 ml/1 tbsp light soy sauce; rice vinegar, to taste; 15 ml/1 tbsp chilli sauce; 100 ml/3½ fl oz/scant ½ cup light soy sauce; sunflower oil, for deep-frying; 30 ml/2 tbsp plain (all-purpose) flour, mixed to a paste with water; 12 spring roll wrappers, thawed if frozen; 225 g/8 oz finely minced (ground) pork; 225 g/8 oz peeled cooked prawns (shrimp), coarsely chopped; 150 g/5 oz firm tofu, drained; 30 ml/2 tbsp sunflower oil; 6 Chinese dried mushrooms, soaked for 30 minutes in warm water

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Spring rolls are delicious at any time of day and these tofu, mushroom and prawn-filled versions are going to be hard to beat. Not only will they be delicious,

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Ingredients

a little sesame oil
6 spring onions (scallions) or 1 young leek, finely chopped
75 g/3 oz beansprouts
75 g/3 oz sliced water chestnuts
75 g/3 oz shredded bamboo shoots or grated carrot
2 1/2 ml/½ tsp cornflour (cornstarch), mixed to a paste with 15 ml/1 tbsp light soy sauce
rice vinegar, to taste
15 ml/1 tbsp chilli sauce
100 ml/3½ fl oz/scant ½ cup light soy sauce
sunflower oil, for deep-frying
30 ml/2 tbsp plain (all-purpose) flour, mixed to a paste with water
12 spring roll wrappers, thawed if frozen
225 g/8 oz finely minced (ground) pork
225 g/8 oz peeled cooked prawns (shrimp), coarsely chopped
150 g/5 oz firm tofu, drained
30 ml/2 tbsp sunflower oil
6 Chinese dried mushrooms, soaked for 30 minutes in warm water