Crispy Veggie Spring Rolls
Ingredients
- 1 package of spring rolls wrapper
- 4 cups of shredded cabbage
- 2 cups of shredded purple cabbage
- 1 package firm tofu, cut into strips
- 8-10 caps mushrooms, sliced
- 2 carrots, shredded
- 2 teaspoons soy sauce
- salt
- oil for frying
- 1 tablespoon cornstarch + 2 tablespoons water
Preparation
Place shredded cabbage in a big bowl, massage with 1 teaspoon of salt, and 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 the cabbages to remove as much liquid as possible and prepare for wrapping.
Slowly remove one sheet of wrapper and lay it on a chopping board with the pointy side facing you, like a diamond.
Pan-fry, deep-fry, or brush with oil and bake the spring rolls at 495°F until golden brown and crispy. Serve immediately with lime chili sauce.
Rolling technique
Place the 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 appears, apply cornstarch mixture, and continue rolling to the end. Gently press the tip to seal.
