These tofu and cabbage fresh spring rolls are so light, fresh, and totally satisfying—you’re going to love them! They’re super easy to put together, and the tangy dipping sauce makes them even better. Let me walk you through the steps to whip up this delicious snack or light meal!
Yield: 6 Pieces
Short Korean Lesson
- TuSu (투수) = Pitcher
- TaJa (타자) = Batter
Video Instructions
Main Ingredients:
- 6 Rice Paper Sheets
For Tofu and Egg:
- ½ Pack Firm Tofu (1 Cup)
- 2 Eggs
- ¼ tsp Salt
- 1 tsp Cooking Oil
- 1 tsp Sesame Oil
For Vegetables:
- 3 Cups Green Cabbage
- ⅓ Cup Carrot
- ⅓ Cup Green Onions
- 1 Tbsp Cooking Oil
- ¼ to ½ tsp Salt
For Dipping Sauce:
- 2 Tbsp Soy Sauce
- 1 Tbsp Water
- ½ tsp Vinegar
- ½ tsp Sugar
- ½ tsp Hot Pepper Powder (GoChutGaRu)
- 2 Tbsp Onion
- 1 Tbsp Garlic (optional)
- Slices of Red Hot Pepper (optional)
Directions
Here are the vegetable ingredients we will use today.
We will only use half a block of tofu.
Thinly slice 3 cups of green cabbage and ⅓ cup of carrots. Finely chop ⅓ cup of green onions. Chop 2 tablespoons of onion into small pieces and thinly slice 1 tablespoon of garlic (if using).
Using the back of a knife, mash ½ pack (1 cup) of firm tofu until finely crumbled.
Beat 2 eggs in a small bowl until fully mixed.
Heat a pan over high heat (no oil needed). Add the mashed tofu and stir-fry for 5 minutes to remove excess moisture.
Push the tofu to one side of the pan. Add 1 tsp of cooking oil to the empty side and pour in the beaten eggs. Scramble the eggs gently for a few seconds, then mix with the tofu.Drizzle 1 tsp of sesame oil and add ¼ tsp salt over the tofu and egg mixture, and stir-fry for another 3 minutes.
Remove the tofu and egg mixture from the pan and set it aside to cool.
In the same heated pan, add 1 Tbsp of cooking oil over high heat. Add the sliced cabbage, carrots, and green onions. Sprinkle with ¼ to ½ tsp of salt. Stir-fry the vegetables for about 3 minutes until slightly softened.
Mix the stir-fried vegetables with the cooled tofu and egg mixture.
Fill a shallow bowl with lukewarm water. Soak one rice paper sheet for a few seconds.
Place the rice paper on a flat surface, such as a cutting board or plate.
Add 1/6 of the tofu and vegetable filling near the center of the rice paper.
Fold the sides of the rice paper inward, then roll tightly to seal.
Repeat with the remaining rice paper sheets and filling to make 6 rolls.
For a crispy version, lightly fry the rolls in a pan with enough oil until golden brown on all sides.
Combine all the dipping sauce ingredients, such as 2 Tbsp soy sauce, 1 Tbsp water, ½ tsp vinegar, ½ tsp sugar, ½ tsp hot pepper powder (GoChutGaRu), 2 Tbsp finely chopped onion, 1 Tbsp thinly sliced garlic (optional), and some slices of red hot pepper (optional), in a small bowl. Mix well and serve alongside the rolls.
Enjoy these tofu and cabbage spring rolls with the dipping sauce. They’re light, tasty, and perfect for when you want something fresh. Plus, they’re healthy, satisfying, and even great for weight loss!
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