Vegan Tofu Shiitake Springrolls
These are tofu shiitake spring rolls. Usually spring rolls (lumpia) are filled with meat and vegetables, but today I make tofu shiitake spring rolls. These rolls are vegan. I love shiitake mushrooms. They have a strong flavor and are firm; that works well in a spring roll.
Tofu, on the other hand, has no real flavor. It is a basic ingredient that you must flavor yourself. I opt for a rice flour tempura with garlic. So I’m going to fry my tofu in a batter.
By the way, I buy my mushrooms dried because I can keep them for a long time and always have them at hand for a soup or filling. I let them soak in water for at least half an hour or until they are completely filled. Overnight works well too.
You can stuff spring rolls with anything if not too wet (otherwise your sheets will tear while rolling). I often make all kinds of combinations such as duck, spring onion, and chili pepper. Or bean sprouts, omelet, and cucumber. Above all, experiment, spring rolls are extremely suitable for this.
Want to see other spring roll recipes on this site?
I count 4 spring rolls per person. For 8 spring rolls, I calculate about 40 minutes of preparation time.
Tofu Shiitake Springroll
- 1/2 block of bean curd (tofu)
- 3 tablespoons rice flour
- 3 tablespoons water
- 2 cloves of garlic
- 1 teaspoon of ketumbar (ground coriander seeds)
- 1/2 teaspoon of salt
- 6-8 dried shiitake mushrooms
- hand lettuce
- 1/2 leek
- 1/2 cucumber
- egg roll sheets from the freezer
- frying oil
- Cut leek and cucumber into thin strips
- Cut shiitake into thin slices and stir-fry with salt in the pan for about 5 minutes.
- Cut the bean curd into 2 cm strips
- Mix rice flour with water, salt and ketumbar and squeeze the cloves of garlic in it
- Stir until smooth
- Dip the bean curd in the batter and fry until golden brown
- Drain on kitchen paper
- Carefully peel off spring roll (cover them against drying out) and place point down.
- Place just below the center, a little bit of lettuce, finely chopped leeks, cucumber and shiitake (be generous with the shiitake).
- Roll the bottom point around the filling and roll up one stroke
- Fold the right and left sides over the filling and stick with some water
- Roll completely closed and also stick the upper tip with water
- Fry the spring rolls until golden brown in color
I start by making my rice flour batter. I’ll make sure I season the batter well with enough salt (a teaspoon), ketumbar, and garlic.
The bean curd (tofu) can be cut into strips. Then I scoop them through the batter and deep-fry in a small pan with a good layer of oil (they must be able to submerge) until golden brown.
In the meantime, I cut my shiitake into thin strips. They are now flexible and therefore soft. I like to stir-fry the mushrooms for a while with some salt. You can also add some garlic or kecap.
Sometimes I let them soak in water with some salty soy sauce added (a tablespoon or 2-3). That naturally gives extra flavor too.
Spring roll sheets are super thin but sturdy. Carefully pull them apart and cover well between the rolls, otherwise, they will dry out.
I place a little bit of lettuce, finely sliced leek, cucumber, and shiitake just below the middle (be generous with the shiitake).
Roll now. First, roll the tip over the contents and push the filling down a bit so that it fits securely. Then roll the left and right sides over the middle and upwards. I seal with some water.
Deep-fry to golden brown in color and eat them warm and crispy. I use the frying oil in which I had fried my bean curd, but supplement it with a little more oil, so that the spring rolls have space to cook.
Tip: Serve with sweet and sweet soy sauce (from ABC), or a peanut sauce or sweet and sour chili sauce. Homemade hoisin sauce is also delicious.