Vegetarian Crispy Spring Rolls (Homemade)

• 125 g flour
• 2 tablespoons cornstarch
• 1 egg
• 150 ml hot water
• salt
• oil (canola or peanut for baking)
• 200 g firm tofu (crumbled)
• 1 carrot (julienned, or tiny cubes)
• 1 small red onion (chopped thinly in cubes)
• 3 garlic cloves (minced)
• 100 g bean sprouts (chopped roughly)
• soy sauce (dark and light if preferred)
• sambal oelek
• sesame oil (to your liking)
• oil (canola or peanut for frying)

1. Dough/Rolls.
2. Add flour and corn starch to a bowl.
3. Add salt and then hot water.
4. Stir until dough forms.
5. Optional: add 1 egg and beat until batter is of creamy consistency.
6. Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
7. Bake like pancakes on both sides until dough has set.
8. I usally get 6-8 spring roll wrappers out of this batter.
9. Stuffing.
10. Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
11. Add crumbled tofu (minced meat consistency/shape) and stir.
12. Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
13. Let fry until hot.
14. Now add beansprouts and take off heat.
15. Add filling to pancake/roll wrappers and fold edges in and roll up.
16. Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.

flour, cornstarch, egg, water, salt, oil, firm tofu, carrot, red onion, garlic, bean sprouts, soy sauce, sambal oelek, sesame oil, oil

Taken from www.food.com/recipe/vegetarian-crispy-spring-rolls-homemade-504391 (may not work)