Pan-fried Mushroom and Tofu Spring Rolls

This recipe was inspired by popiah, a Malaysian spring roll that Rupy discovered on his trip there. Though the assembly takes a while, the filling is ...This recipe was inspired by popiah, a Malaysian spring roll that Rupy discovered on his trip there. Though the assembly takes a while, the filling is quick and easy. Plus, they are very filling - so the time spent making them is worth it! They make great finger food or sharing plate for a party, and any leftovers make a great savoury snack or breakfast. Read more This recipe was inspired by popiah, a Malaysian spring roll that Rupy discovered on his trip there. Though the assembly takes a while, the filling is quick and easy. Plus, they are very filling - so the time spent making them is worth it! They make great finger food or sharing plate for a party, and any leftovers make a great savoury snack or breakfast. This recipe was inspired by popiah, a Malaysian spring roll that Rupy discovered on his trip there. Though the assembly takes a while, the filling is quick and easy. Plus, they are very filling - so the time spent making them is worth it! They make great finger food or sharing plate for a party, and any leftovers make a great savoury snack or breakfast.

Prep time
45 mins
Cook time
20 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)
Why is this healthy?
Plant
points
Contains
Shellfish, Soy View all Chilli, Olive oil, Tofu, Carrot, Onion, Shellfish, Ginger, Mushroom, Lime, Coriander, Soy, Garlic
Why is this healthy?
Plant
points

NUTRITION PER SERVING (Read more)

4g
Protein
111kcal
Calories
4g
Total Fat
16g
Carbs
2g
Sugars
1g
Fibre
59mg
Calcium
5%
 
1mg
Iron
6%
 
20mg
Magnesium
5%
 
189mg
Potassium
4%
 
199mg
Sodium
9%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
0.5mg
Vitamin E
3%
 
19mcg
Vitamin B9
5%
 
247mcg
Vitamin A
27%
 
6mg
Vitamin C
7%
 
0.6mg
Zinc
5%
 
4mcg
Vitamin K
3%
 
0.2mg
Copper
22%
 
0.1mg
Vitamin B2
8%
 
0.8mg
Vitamin B3
5%
 
0.1mg
Vitamin B6
6%
 
71mg
Phosphorus
6%
 
Protein: 4g; Calories: 111kcal; Total Fat: 4g; Carbs: 16g; Sugars: 2g; Fibre: 1g; Calcium: 59mg (5%); Iron: 1mg (6%); Magnesium: 20mg (5%); Potassium: 189mg (4%); Sodium: 199mg (9%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 0.5mg (3%); Vitamin B9: 19mcg (5%); Vitamin A: 247mcg (27%); Vitamin C: 6mg (7%); Zinc: 0.6mg (5%); Vitamin K: 4mcg (3%); Copper: 0.2mg (22%); Vitamin B2: 0.1mg (8%); Vitamin B3: 0.8mg (5%); Vitamin B6: 0.1mg (6%); Phosphorus: 71mg (6%)
Show more
Why is this healthy?
Plant
points
Contains
Shellfish, Soy View all Chilli, Olive oil, Tofu, Carrot, Onion, Shellfish, Ginger, Mushroom, Lime, Coriander, Soy, Garlic

Ingredients

Serves 16
divided use
shallot
Swaps: red onion, white onion
finely sliced
peeled and finely diced
green chilli
deseeded and finely diced
garlic cloves
minced
carrot
Swaps: red pepper
grated
chestnut mushroom
grated
Swaps: plain tempeh
drained, patted dry and grated
rice paper wrapper
ours were 16cm in diameter
For the dipping sauce
juiced
fish sauce
Swaps: tamari
maple syrup
red chilli
deseeded and finely diced
To serve, optional
coriander
finely sliced
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Method

1

Gather and prepare your ingredients.

2

Heat half of the olive oil in a frying pan over medium-high heat. Add the shallots, ginger, green chilli and garlic with a sprinkle of salt. Cook for 5-6 minutes until softened.

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