How to brew a spring roll

RecipeFried spring rolls

Very easy, very relaxed: our favorite finger food comes without anything - without fish, without meat, but of course not without vegetables and chilli sauce.


Serving size: FOR 20 PIECES


  1. Cover the pastry sheets with a damp kitchen towel and allow to thaw in approx. 30 minutes. In the meantime, remove the stalk from the cabbage, slice very finely, mix with the salt in a bowl and knead vigorously with your hands for 3 minutes.
  2. Cut the tofu into 1 cm cubes. Peel and finely chop the ginger and garlic. Heat sunflower oil in a pan. Fry the tofu in it over medium heat for approx. 4 minutes until golden brown. After 3 minutes add the ginger and garlic and fry. Take out and let cool down for 10 minutes.
  3. Clean and wash the spring onions and cut into fine rings. Peel the carrot, cut in half crosswise and cut lengthways into fine strips. Clean and wash the celery, cut into thirds crosswise and lengthways into fine strips. Squeeze the cabbage well, mix with the tofu, spring onions, carrot, celery and hoisin sauce.
  4. Mix the starch with 1 tablespoon of cold water. Place the pastry sheets side by side on the work surface and coat the edges with the starch mixture. Place 1 tbsp of the filling on each of the lower third of the pastry sheets. Fold the free edges of the dough over the filling from the left and right and roll up the rolls tightly from the long side. Press the ends of the dough on well.
  5. Heat the deep-frying oil to 180 ° in a large, tall saucepan. To check that the oil is hot enough, hold the handle of a wooden spoon in it. If small bubbles immediately form on the stem, the temperature is right for deep frying. Bake the spring rolls in portions in hot oil for approx. 3 minutes until golden brown. Drain on kitchen paper. Serve with the chilli sauce for dipping.