Wash the cabbage and carrot under cold running water. Shred the cabbage finely and julienne the carrot into thin strips. Dice the tofu into small cubes.
02
Step
Phase 1: Preparation & Setup
In a small bowl, mix the ginger paste, sliced scallions, salt, white pepper, and soy sauce to create the filling seasoning.
03
Step
Phase 1: Preparation & Setup
Set a shallow dish of warm water ready for soaking the rice paper sheets.
04
Step
Phase 2: Sautéing Aromatics & Filling
Heat a non‑stick skillet over medium‑high flame. Add 1 tbsp vegetable oil and let it shimmer.
05
Step
Phase 2: Sautéing Aromatics & Filling
Add the ginger paste and scallions to the hot oil. Sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
06
Step
Phase 2: Sautéing Aromatics & Filling
Introduce the shredded cabbage and julienned carrot. Stir‑fry for 3–4 minutes, allowing the vegetables to soften slightly while retaining a gentle crunch.
07
Step
Phase 2: Sautéing Aromatics & Filling
Add the diced tofu and the prepared seasoning mixture. Cook for an additional 2 minutes, ensuring the tofu is lightly browned and the flavors meld together.
08
Step
Phase 3: Rolling & Frying
Dip a rice paper sheet into the warm water for 3–4 seconds until it softens but remains pliable. Lay it flat on a clean surface.
🇮🇳FSSAI™ COMPLIANT
VEG शाकाहारी
🇺🇸 USDA™ FoodData™
Verified
Per Serving · FSSAI Schedule II
Nutritional Information
Serving Size: 1 bowl (approximately 200g)
388 kcal
Energy / ऊर्जा · 1623 kJ
19%% Adult RDA*
10.2g
Protein
63.6g
Carbohydrates
10.3g
Total Fat
Dietary Fiber2.4g
Total Sugars2.5g
Sodium1201mg
Potassium239mg
*Percent Daily Values (% RDA) based on 2,000 kcal diet (ICMR-NIN 2020 / FSSAI). Verified via reference nutrition databases.