Vegetarian Crispy Spring Rolls (Homemade) - cooking recipe

Ingredients

125 g flour
2 tablespoons cornstarch
1 egg
150 ml hot water
salt
oil (canola or peanut for baking)
200 g firm tofu (crumbled)
1 carrot (julienned, or tiny cubes)
1 small red onion (chopped thinly in cubes)
3 garlic cloves (minced)
100 g bean sprouts (chopped roughly)
soy sauce (dark and light if preferred)
sambal oelek
sesame oil (to your liking)
oil (canola or peanut for frying)

Preparation

Dough/Rolls.
Add flour and corn starch to a bowl.
Add salt and then hot water.
Stir until dough forms.
Optional: add 1 egg and beat until batter is of creamy consistency.
Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
Bake like pancakes on both sides until dough has set.
I usally get 6-8 spring roll wrappers out of this batter.
Stuffing.
Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
Add crumbled tofu (minced meat consistency/shape) and stir.
Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
Let fry until hot.
Now add beansprouts and take off heat.
Add filling to pancake/roll wrappers and fold edges in and roll up.
Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.