The crispy rice paper wrap is the best part of these Thai spring rolls. This is also a great dish for vegetarians, with plenty of protein from the tofu. Eat with Thai sweet chilli sauce.
- Heat a wok on high heat and add 1 tablespoon of cooking oil. Add the garlic and stir-fry for 15 seconds before adding tofu, carrot, bean sprouts, noodles and soy sauce. Stir-fry for 3 to 4 minutes until all liquid evaporates. Set aside to cool.
- Place a spring roll wrapper on the cutting board so that it’s arranged in a diamond shape. Place a spoonful of filling in the middle.
- Grab the bottom corner and fold just over the filling (but don’t fold the paper all the way in half). Fold the left and right corners over the filling to make an envelope.Then roll it up tightly.
- Fill a wok about halfway with oil. Turn the heat on high to bring the temperature of the oil up to 100 °C. (An easy way to check the temperature of the oil: drop a small piece of garlic in it. If it floats on top of the surface of the oil, then it’s perfect for deep-frying. If the garlic sinks, then it’s not ready yet. Remove garlic before going to the next step.)
- Place a spring roll on a big spoon, and make sure that the tri- angle side is facing the bottom. Gently drop it into the hot oil. Count three seconds (“one elephant, two elephant, three el- ephant…”) and turn it over for three more seconds. Remove the spring roll from the oil. It should be golden and crispy.
- Cut the spring roll in half or quarters with scissors, and serve with Thai sweet chili sauce.