For the marinade, mix all ingredients and pull with the lid closed.
For the filling, cut the spring onions diagonally into tender strips, chop the Chinese cabbage into small pieces as well. Finely chop garlic, ginger and chilies. Mix with vegetables and remaining ingredients.
Place 2 to 3 prepared rice sheets (*) on top of each other. Spread the filling evenly on top with the marinated tofu in the center.
Wrap up sides and roll up. Tie with the garlic or onion stalks like a parcel. Heat a little oil in a wok until smoking, then fry the packets in batches for 3 to 5 minutes, turning. Remove, drain briefly on kitchen roll. Serve with egg noodles or steamed rice.
(*) Dip the dry leaves one by one for 30 seconds in a shallow container with beer or possibly water. Later, place side by side on a damp kitchen towel form and properly soak until white.
Variants: Replace tofu with chicken breasts. Omit water chestnuts, use bean sprouts instead. Replace rice paper with strudel dough.
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