Vegetarian spring rolls with tofu and endives

portions Number of servings: 4
ingredients

ingredients:

  • 100 g endives cut into thin strips
  • 2 red chicory (red endives)
  • 8 to 10 egg roll wrappers, sold in stores
  • 1 to 2 beaten egg(s) or a bit of water and cornstarch in a small container
  • 200 g fresh, firm tofu (soybean cheese), well drained and diced (0,2 cm thick)
  • 100 g shiitake mushrooms, cut in a julienne style
  • 1 green onion, washed and finely chopped
  • 5 g ginger and garlic, minced
  • Sesame oil for the wok
  • Cornstarch

For the dip

  • 25 ml soy sauce
  • A bit of Japanese sesame oil
  • A bit of Japanese rice vinegar
  • A few drops of Rayu (chili oil)

For the garnish

  • The green part of the finely chopped green onion
preparation

preparation:

Preparation of the dip

Pour the soy sauce in a bowl and gradually incorporate the other ingredients.

Regularly season until the desired taste is reached.

Preparation of the spring roll 

Clean the red chicory and carefully set aside about ten of its outer leaves.

Wash them thoroughly and place them in a sealed container so they remain crunchy.

Cut the rest lengthwise into a julienne (long and thin strips) and use these for the stuffing.

In a non-stick pan or wok, heat the sesame oil.

Add the minced garlic and ginger.

Add the endive, the red chicory, the other cut vegetables and the tofu and briefly sauté so they remain crisp.

Season with soy sauce and a few drops of chili oil. Sprinkle a bit of cornstarch to slightly bind everything together.

Mix briefly and leave to cool in a plate or dish.

Put the egg roll wrappers in a paper towel (to prevent them from drying out).

Take the bowl containing the egg or water and cornstarch and a brush.

Place an egg roll wrapper on a cutting board and brush its edges with the egg.

Add a spoonful of vegetable filling (not too much) by spreading it over the sheet’s entire width. Roll carefully (without tightening) and place the roll in a paper towel to prevent it from drying out.

Heat the fryer at 350°F.

Fry the rolls carefully until they are nice and crispy, but not too brown.

Aim not to fry too many at once.

Let them drain in a colander, after which you can arrange them on a plate.