for 8 servings
- 21 ounces Smoked tofu (a piece)
- 1 Chicken breast
- ½ inch fresh Ginger root
- 1 scallion
- 1 egg white
- 1 tablespoon light soy sauce
- 1 teaspoon Fish sauce
- 16 spring roll wrapper (frozen)
- 3 ounces Sesame seeds
Roughly chop the chicken breast and put into a food processor with the trimmed and chopped spring onion, peeled ginger, fish sauce and soy sauce and chop finely. Stir in the egg white.
Cut the tofu into 32 even, oblong slices. Spread half of the slices with chicken stuffing and place a second slice on top.
Thaw the spring roll wrappers and wrap one wrapper around each filled tofu rectangle. Roll in sesame seeds, pressing them on firmly.
Deep-fry in oil until golden brown. Drain on kitchen roll and keep warm in the oven at 100°C.
Can be frozen.