Ingredients
Method
1.Slice tofu into 10 slices. In a heat-resistant bowl, cover noodles with boiling water. Stand 5 minutes, stirring occasionally, then drain and set aside.
2.Trim the bases and green tops from shallots. Cut shallots into 10cm lengths, then cut each piece into thin strips. Cover spring roll wrappers with a clean, damp tea towel to prevent them drying out. Place one spring roll wrapper on a cutting board, brush edges with a little water, then layer some noodles, capsicum strips, shallots and a tofu slice diagonally across one corner of the wrapper.
3.Lift corner over filling, then fold in sides and continue rolling to enclose filling and form a neat roll. Continue process with remaining filling ingredients and spring roll wrappers. Heat the peanut oil in a deep saucepan or deep-fryer. Deep-fry rolls in hot oil, a few at a time, until golden. Drain on paper towel.
Spring rolls are best prepared as required.
Note
