Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 8 sheets spring roll pastry, thawed if frozen
- 200grams tofu, drained and diced
- 100grams kale, washed and drained
- 3tablespoons curry paste
- 2tablespoons olive oil
- 2 cloves garlic, peeled and diced
- 80grams peanuts, chopped
- 2tablespoons sesame seeds
- 3tablespoons sesame oil (for basting)
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
12.6grams
Fat
38.0grams
Carbs
8.7grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Deliciously spiced and moist vegan spring rolls.
Method
Step 1 of 8
Pre-heat the oven to 180°C.
Step 2 of 8
Heat up a non-stick pan to a medium heat with 1 tablespoon of sesame oil.
Step 3 of 8
Fry the diced tofu pieces for 6 minutes while tossing.
Step 4 of 8
Add the rest of the ingredients and fry for a further 3 minutes while tossing.
Step 5 of 8
Remove from the heat and place a large spoonful into the centre of a sheet of pastry, fold over the edges and roll tightly.
Step 6 of 8
Brush a baking tray with some sesame oil, place the 8 spring rolls on the baking tray and brush the top with oil.
Step 7 of 8
Bake in the oven for 20 minutes or until starting to crisp, turning halfway and brushing the other side with oil when you turn.
Step 8 of 8
Remove from the oven and serve with a choice of dips/condiments.
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