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, sliced
- 2 carrots, shredded
- 2 teaspoons soy sauce
- salt
- oil for frying
- 1 tablespoon cornstarch and 2 tablespoons water
Preparation
Massage the shredded cabbage with 1 teaspoon of salt and set aside for 15 minutes, then repeat with the purple cabbage.
Pan fry the tofu in a heated nonstick pan with no oil on low-medium heat until golden brown and set aside.
Sauté the mushrooms in 1 teaspoon of oil, stir in 2 teaspoons of soy sauce, and turn off the heat.
Squeeze the cabbages to remove as much liquid as possible and prepare for wrapping.
Remove one spring roll wrapper sheet and lay it on a chopping board with the pointy side facing you, like a diamond.
Place the cabbage, carrots, tofu, and mushrooms on the bottom third of the wrapper.
Fold the bottom of the wrapper over the filling, tuck it under, and pull the filling together.
Fold the right side of the wrapper to the middle, then the left side to the middle.
Roll the wrapper until a small triangle is visible, apply the cornstarch and water mixture to seal, and continue rolling until the end.
Pan-fry, deep-fry, or brush with oil and bake the spring rolls at 495°F until golden and crispy, then serve immediately with lime chili sauce.
