Vegan Spring Rolls with Tofu and Vegetables
Ingredients
- 1 package spring roll wrappers
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz firm tofu
- 10 mushrooms
- 2 carrots, shredded
- 1 teaspoon stir fry sauce
- Oil for frying
- Salt to taste
- Cornstarch slurry
Preparation
Place shredded cabbage in a big bowl, massage in 1 teaspoon of salt, and set aside for 15 minutes. Repeat with purple cabbage.
Meanwhile, pan-fry tofu in a heated nonstick pan until golden brown, season with a pinch of salt, and set aside.
Using the same pan, sauté mushrooms in 1 teaspoon oil and season with stir fry sauce.
After 15 minutes, drain cabbages and squeeze out excess liquid.
Assemble the spring rolls by filling the wrappers with the prepared ingredients and rolling them up, sealing with cornstarch slurry
Shallow pan-fry, deep fry, or bake the spring rolls until golden brown. For baking, brush with oil and bake at 495°F until crispy, flipping halfway.
Serve with a side of lime chili sauce.
