This is a must-eat dish for the people in Fukien Province in Northeastern China during the New Year, where every family member will wrap up and eat the rolls in celebratory gatherings. Ingredients traditionally include eggs, firm tofu, seaweed, bean sprouts and a sprinkling of peanuts. Serve with a hot chili sauce, such as the Thai Sriracha.
- 1 Tbs. vegetable oil
- 1 large egg, beaten
- 12 sheets rice paper wrappers
- 2 oz. five-flavored baked tofu, finely shredded
- 1 tsp. shredded seaweed
- 1/4 cup finely shredded carrot
- 1 oz. bean sprouts, steamed
- 1 Tbs. crushed roasted peanuts
- Asian chili sauce, preferably Thai Sriracha, to taste, for dipping
- Heat wok over medium-high heat until hot. Add oil, and when hot, pour in beaten egg, tilting wok so egg forms thin layer. Carefully remove from heat, and cut into thin shreds.
- Soak rice paper in warm water for 30 seconds, or until soft. Place flat on work surface, and let dry.
- Arrange shredded egg, tofu, seaweed, carrot, bean sprouts and peanuts in separate piles on work surface. Layer small portions of each in rice paper. Wrap up roll tightly by starting at closest rounded end, taking one fold. Fold in first one side over filling, then other side. Continue rolling wrapper up tightly into neat packet, and place on serving platter.
- To serve, place chili sauce in dish, and pass with spring rolls.
- Serving Size: Serves 6
- Calories: 130
- Carbohydrate Content: 15 g
- Cholesterol Content: 35 mg
- Fat Content: 5 g
- Protein Content: 6 g
- Sodium Content: 80 mg
- Sugar Content: 1 g