Tofu Spring Rolls

• 2 oz rice vermicelli noodles
• 1 1/2 cups finely shredded Chinese cabbage
• 6 None green onions, finely shredded
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 8 None frozen spring roll wrappers, thawed
• 5 oz firm tofu, cut into long, thin strips
• 1 None egg, lightly beaten
• None None Vegetable oil, for deep-frying
• None None Sweet chili sauce, to serve

1. Prepare noodles according to package directions. Cut into short lengths with scissors. Place in a bowl with cabbage and onions. Drizzle with combined soy sauce and sesame oil; toss to coat.
2. Spread spring roll wrappers on a flat surface and cover with a tea towel to stop them drying out. Place a wrapper diagonally on a work surface and place 2 tbsp filling on lower half. Top with 2-3 tofu strips. Fold lower corner up, then left and right corners over to enclose filling. Roll up. Brush upper corner with a little egg and press firmly to seal. Repeat with remaining wrappers and filling.
3. Heat oil in a wok or large, heavy-bottomed saucepan to 350u0b0F, or until a cube of bread sizzles on contact. Deep-fry spring rolls, in batches, for 4-5 mins, until crisp and golden. Drain on paper towels. Serve with sweet chili sauce.

rice vermicelli noodles, cabbage, green onions, soy sauce, sesame oil, roll wrappers, firm tofu, egg, vegetable oil, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/32587 (may not work)