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Tofu Spring Wheat Roll Recipe

These delicious Spring Rolls are crunchy from outside, with a spiced veggie filling from inside. They are full of fiber, tofu makes if rich in protein and make a great snack !

Nutritional info

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  • 11.0 gm
    Total Fat
  • 1.2 gm
    Total Fiber
  • 11.0 gm
    Carbohydrate
  • 0.5 gm
    Protein
  • 156.0 kcal
    Energy
1 Chopped Tbsp(5.0 gm) Violet Cabbage
1 Chopped Tbsp(10.0 gm) Red Capsicum
1/4 Tsp(0.75 gm) Black Pepper
2 Grated Tbsp(15.0 gm) Tofu
1/8 Tsp(0.54 gm) Salt
1 Tsp(2.0 gm) Maida
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1 Chopped Tbsp(9.0 gm) Carrot
1 Chopped Tbsp(6.0 gm) Spring Onion
1/2 Tsp(2.0 gm) Green Chilli Paste
1 Tsp(3.0 ml) Oil
3 Tbsp(16.0 ml) Oil
5 Ml(5.0 ml) Water
3 Tbsp(22.0 gm) Maida
20 Ml(20.0 ml) Water
  • For mixture

    In a kadhai, heat 1 tsp oil, add 1 tbsp chopped red capsicum , 1 tbsp chopped carrot , 1 tbsp chopped purple cabbage, 1 tbsp chopped spring onion, saute well.

  • Add 1/2 tsp ginger garlic paste, 1/2 tsp green chilli paste, 1/8 tsp salt, 1/4 tsp black pepper powder, 2 tbsp grated tofu and mix well.

  • For sheet

    In 3 tbsp maida, add 1/8 tsp salt, water and knead into a dough.

  • Roll out dough, cut into square, add mixture, roll up & seal using maida paste.

  • Heat oil for frying, deep fry until golden brown.

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