Bean Sprout Spring Rolls- Adult and Toddler version edition

Now that my little one is 14 months old he is able to eat majority of our food, I still adjust the amount of salt I put in his food and add extra veggies so he is getting extra nutrients. My husband made a special request for bean sprout spring rolls, and because he has been working extra hard to build us a backyard deck I decided to treat him by making the bean sprout spring rolls. Usually when I make food for myself and hubby, I will try to make a similar version for our little one. This is my first time making spring rolls with bean sprouts and I really enjoyed these, especially making them with tofu and shrimp; it adds another texture and flavor instead of just using ground meat. My next couple videos and blogs will show how I feed my family of 3 from adult meals and how to make them toddler friendly. I save 1/4 of every ingredient and use this for my toddler meals. I completely forgot to save some bean sprouts for the toddler version, so if you make a toddler version just add some minced bean sprouts. 

Ingredients

4 cups Bean sprouts

1.5 cups green beans

1.5 cups thinly julienne carrots

2 cups small diced medium firm tofu

1.5 cups small diced shrimp

1/2 onion small diced

4 minced garlic cloves

1/2 cup shrimp stock

1 tsp salt (to taste, can also use fish sauce)

1/2 tsp ground black pepper (to taste)

Spring roll wrappers

1. Thoroughly rinse bean sprouts and remove any bruised looking bean sprouts. Dry as much as possible.
2. Drain tofu and pat dry as much as possible, cut into small cubes
3. Rinse and dry green beans. Cut on a very ankle bias.
4. Rinse and dry carrot, using a vegetable julienne peeler, peel carrots so they are they thin long strings.
5. Dice shrimp (can be cooked or raw). If you have using head on shell on shrimp, add the head and shells in a pot with water and bring to a boil (this will be the shrimp stock). If you don't have head on shell on shrimp use chicken stock. 
6. Diced onions and mince garlic
7. If you are making a toddler version, make sure to save 1/4 cup to 1/2 cup of each vegetable. 
8. In a skillet heat 1 tbsp oil on medium heat, fry the tofu on both side until golden brown. This will ensure the tofu holds it shape and adds texture when added to the veggies. Once golden brown, remove from pan and set aside. 
9. In a large wok heat 2 tbsp oil. 
10. Add garlic and fry until fragrant and slightly golden. 
11. Add the onion and stir fry until translucent 
12. Add the green beans, stir fry, add a bit of salt and 1/4 cup of shrimp stock. Bring to a boil. Allow the beans to cook until slightly tender. 
13. Add the julienne carrots and stir fry for 1 min
14. Add the shrimp, stir fry for another min
15. Add the bean sprouts and add 1/4 cup shrimp stock and pinch of salt. Stir fry until combined
16. Add the cooked tofu and stir fry until bean sprouts are tender. 
17. Adjust seasoning, add salt and pepper to taste
18. Transfer stir fried vegetables into a colander to drain the excess liquid. You also want the vegetables to cool down before wrapping. 

Rolling the Spring rolls- Please see video on how to roll the spring rolls

Toddler version

Ingredients
1/2 cup diced tofu
1/2 cup diced potatoes 
1/4 cup minced green beans
1/4 cup shredded carrots
1 tsp minced onion
1/4 tsp minced garlic
1/4 tsp chicken stock
tiny bit salt and pepper