Name: Tofu and mushroom spring rolls with chilli jam
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 100 gram vermicelli noodles; 250 gram cherry tomatoes, halved; 1 fresh long red chilli, finely chopped; 1/4 cup caster sugar; 1 tablespoon white vinegar; cooking oil spray; 400 gram button mushrooms, thickly sliced; 1/4 cup oyster sauce; 1 bunch english spinach, leaves trimmed, chopped; 150 gram firm tofu, chopped; 8 spring roll wrappers; egg white, lightly whisked, to brush; vegetable oil, to deep-fry

Tofu and mushroom spring rolls with chilli jam

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

100 gram vermicelli noodles

250 gram cherry tomatoes, halved

1 fresh long red chilli, finely chopped

1/4 cup caster sugar

1 tablespoon white vinegar

cooking oil spray

400 gram button mushrooms, thickly sliced

1/4 cup oyster sauce

1 bunch english spinach, leaves trimmed, chopped

150 gram firm tofu, chopped

8 spring roll wrappers

egg white, lightly whisked, to brush

vegetable oil, to deep-fry

Method

1.Soak noodles in cold water for 15 minutes or until softened. Drain. Meanwhile, combine tomato, chilli, sugar and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to low; simmer for 30 minutes or until sauce has thickened slightly. Cool.

2.Lightly spray a frying pan with oil; heat over high heat. Add mushroom; cook, stirring, for 5 minutes or until golden. Add oyster sauce and spinach; cook, stirring, for 1 minute or until spinach wilts. Stir in noodles and tofu.

3.Place spring roll wrappers on a clean work surface with a corner facing you. Divide mushroom mixture evenly along centre of each wrapper. Fold bottom corner over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.

4.Heat oil in a wok or heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry rolls, in batches, for 3 minutes or until golden. Using a slotted spoon, transfer to paper towels. Serve with cooled chilli jam.

Add extra chilli for a spicier jam.
Note

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