Crispy Veggie Spring Rolls
Ingredients
- 1 package spring roll wrappers
- 4 cups shredded cabbage
- 2 cups shredded purple cabbage
- 1 package firm tofu
- 8-10 mushrooms
- 2 carrots
- 2 teaspoons soy sauce
- salt
- oil for frying
- 1 tablespoon cornstarch
- 2 tablespoons water
Preparation
Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, set aside for 15 minutes.
Repeat with purple cabbage.
In a heated nonstick pan with no oil on low-medium heat, pan fry tofu until golden brown and set aside.
Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, then turn heat off.
Squeeze cabbages to remove as much liquid as possible and get ready for wrapping.
Rolling technique
Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond.
Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper.
Pick up the bottom of the wrapper and fold it over the filling, tucking it under and pulling the filling closer together.
Fold the right side of the wrapper to the middle and then the left side to the middle.
Roll until a small triangle shape is visible, rub some cornstarch mixture on it, and continue rolling until the end.
Gently press the tip of the wrapper to seal it.
Cooking method
Pan-fry or deep-fry the spring rolls until golden brown, or brush oil on them and bake at 495°F until crispy.
Serve immediately with a side of lime chili sauce.
