These some what non-traditional spring rolls actually have an air of authenticity about them and are very hard to stop eating.
Makes 20 spring rolls.
If you don’t have sweet soy sauce you can make your own by combining 1/4 cup soy sauce, 1 tablespoon dark soy sauce and 1 tablespoon of palm sugar (or any other dark sugar).
Defrost the spring roll wrappers and cut each large sheet into four squares as needed.
Mince the garlic and combine the garlic, five spice and soy sauce together.
Julienne the carrot, spring onion and tofu. Add the tofu to the soy mixture and coat the pieces well.
Place some tofu, carrot and spring onion diagonally on the spring roll wrapper. Take the bottom corner of the wrapper and start rolling. When you have rolled it half way, then fold in the two opposite corners. Brush a little corn flour and water mix on the corner. Wrap the rest of the roll. Following the same method cover in another wrapper. Dip the whole spring roll quickly in the corn flour and water mix.
Repeat for the remaining spring rolls.
Heat an inch of oil in a pan until it is very hot. Add a batch of spring rolls and cook until golden brown. Drain and repeat with the remaining spring rolls.
Serve with sweet soy sauce.