Ingredients

The following ingredients have 4 Servings
  • 1 pound firm tofu (drained and halved crosswise)
  • 1/4 cup canola oil (plus more for frying)
  • 3 tablespoons minced garlic
  • 1 bunch scallions (white and pale green parts only, thinly sliced)
  • 2 celery stalks (finely diced (1 cup))
  • 1 pound small shrimp (peeled, deveined, and finely chopped)
  • 2 teaspoons kosher salt
  • Freshly ground pepper (to taste)
  • 1/2 cup mung bean sprouts (cut into 1/2-inch lengths)
  • 1 large egg yolk
  • 25 fresh or frozen spring roll wrappers

Instruction

  • Cut tofu into 1/4-inch dice.
  • Heat oil in a large skillet over medium heat. Add garlic, scallions, and celery, and cook, stirring, until softened, about 6 minutes. Raise heat to medium-high. Add tofu and shrimp, and cook, stirring, until shrimp are pink, 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and let cool.
  • Whisk egg yolk with 1 tablespoon water.
  • Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. Arrange 2 tablespoons filling in a horizontal mound about 3 inches from the bottom corner of the wrapper. Fold bottom corner over filling, then fold in sides halfway. Starting at the bottom, roll up the wrapper to form a tight cylinder. Brush top corner with egg wash, and press to seal. Transfer to a prepared baking sheet, Repeat with remaining wrappers and filling.
  • Heat oil over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in batches of 3 or 4, add spring rolls, seam side down, and fry, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Serve immediately.