Golden Brown Crispy Vegan Spring Rolls
Ingredients
- 1 package spring roll wrappers
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz firm tofu
- 10 sliced mushroom caps
- 2 shredded carrots
- 1 teaspoon stir-fry sauce
- oil for frying
- salt to taste
- cornstarch slurry
Preparation
Place shredded cabbage in a large bowl and massage with 1 teaspoon salt; let stand for 15 minutes. Repeat with purple cabbage
Meanwhile, pan-fry tofu in a nonstick pan until golden brown, seasoning with a pinch of salt. Transfer tofu to a bowl and set aside
In the same pan, sauté mushrooms in 1 teaspoon oil and season with stir-fry sauce
After 15 minutes, drain the cabbages and squeeze out excess liquid
Mix the cabbage, tofu, mushrooms, and carrots together; season with salt if needed
Wrap the filling in spring roll wrappers
Shallow fry or deep fry the spring rolls until golden brown. Alternatively, brush with oil and bake at 495°F until crispy, flipping halfway
Serve with lime chili sauce
Tips
Mix all filling ingredients together before wrapping for easier assembly
For wrapping technique, refer to the IGTV video
The stir-fry sauce recipe is available in the highlights
