Sam Choy's Kitchen recipe: Tofu Spring Roll (Yields 4 servings)
Ingredients: 2/3 block tofu 8 spring roll wraps ½ pound skinned shrimp 3 Tbsp. green onions, chopped 1/3 bunch of chives, chopped ginger juice, squeezed 2 Tbsp. Japanese sake salt and pepper 1 lemon Sweet chili sauce Vegetable oil for frying Potato starch, mixed with water (to seal the spring roll)
Garnish: Chinese parsley Lettuce Tomato
Wrap tofu block in paper towel, sit for about 20 minutes. Cut tofu into spring roll wrap size length, square cut about ¾ to 1" size. Chop shrimp and place in bowl, add green onions, chives, ginger juice, sake, salt, and pepper and mix well. Place spring roll wrap on paper towel, add tofu, chives, and shrimp. Wrap well, Seal by using potato starch mix Fry at medium heat until golden brown. Cut spring rolls in half if desired. Place cut spring rolls over arranged lettuce, tomato, and Chinese parsley. Serve with lemon and sweet chili sauce. Optional sauce: ponzu or mustard and shoyu.