The raw beetroot in this dish adds a pleasant earthy flavour to the spring roll that offsets it from the typical spring roll flavours. You can use Chinese pancakes for this recipe as well, but they are not as flexible and do not stretch and bend as well as spring roll wrappers, which makes them easy to split. You can deep fry them for more even cooking, but oven baking them is a lot healthier.
Prep time: 20 minutes. Cooking time: 25 minutes.
- 2 tbsp sesame oil
- 1 can braised tofu, drained and finely sliced
- 1 medium carrot, peeled and finely julienned (cut into thin strips)
- 2 cloves garlic, chopped
- 200g cooked rice
- 3 tbsp hoisin sauce
- 2 tbsp tamari
- 2 tbsp sweet chilli sauce
- 1 medium beetroot, peeled and grated
- 20-25 spring roll wrappers
- Groundnut, or other flavourless oil for brushing.
Preheat the oven to gas 6/200C/400F and brush a baking tray with the groundnut oil.
Heat the oil in a non-stick pan, or wok, and fry the tofu and carrots for about 8 minutes, until slightly crisp. Add the garlic and cook for another minute, then add the cooked rice. Cook the mixture for 4 minutes, stirring often to prevent sticking, then pour in the three sauces and continue cooking for another 2 minutes or so, until all the sauce is absorbed.
Put 1 ½ teaspoons of the mix onto a spring roll wrapper and place a teaspoon of grated beetroot on top of that. Roll the wrapper tightly, tucking in the sides, until you have a small triangle left at the end. Wet this with water and stick down to seal. Repeat this until all the filling is used, then place them on the baking tray and brush with oil. Cook in the oven for 15-20 minutes, until golden brown.