Caramelised Tofu Spring Rolls

Cooking time: 30 minutes
Serves: 2 people


  • Evergreen Hard Tofu 650g
  • Lettuce (for wrapping)
  • Coriander (one bunch for wrapping and garnish)
  • ¼ cup Ayam soy sauce
  • 3 tbsp dark brown sugar
  • 2 tbsp rice vinegar unseasoned
  • 3cm piece of ginger, minced
  • 2 cloves of garlic minced
  • 1 tbsp vegetable oil or coconut oil
  • 1 tsp Ayam fish sauce
  • 6-8 sheets of spring roll pastry
  • 1 tbsp vegetable oil
  • Vegetable oil spray

For the sauce

  • ¼ cup soy sauce 
  • Sliced one birds eye chili


  1. Remove the moisture out of the tofu using a paper towel and place a heavy object on top for a approx. 10 min.
  2. Mince up the garlic and ginger
  3. In a bowl mix the sugar, soy sauce, rice wine vinegar, fish sauce garlic and ginger, give it a good whirl.
  4. Break up the tofu with your fingers till we get mince meat sized pieces.
  5. Fire up the pan and add 1 tbsp of vegetable and crank it on high heat. 
  6. Drop in the tofu and sear it for approx. a minute and then turn down the heat to low/medium.
  7. Add in the sauce and cook till the moisture is gone.
  8. Take off heat and let it cool down.
  9. Lay out the spring roll pastry and add approx. 2-3 tbsp of our tofu in the centre, fold up and roll into spring rolls.
  10. Pop in air fryer and spray with oil.  180 degrees for 10-12 minutes or till pastry is golden brown.
  11. Serve with lettuce, coriander, Vietnamese mint and a simple soy and fresh chili sauce. Roll up the spring roll the traditional Vietnamese way and enjoy.
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