Crispy Vegan Spring Rolls for Lunar New Year
Ingredients
- 1 package spring roll wrappers, thawed according to package instructions
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz firm tofu, cut into strips
- 10 mushroom caps, sliced
- 2 carrots, shredded
- 1 teaspoon stir fry sauce
- Oil, for frying
- Salt, to taste
- Cornstarch slurry, for sealing the wrappers
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, in a heated nonstick pan, pan-fry tofu until golden brown, seasoning with a pinch of salt. Transfer tofu to a bowl and set aside. Using the same pan, sauté mushrooms in 1 teaspoon oil and season with stir fry sauce
After 15 minutes, drain both cabbages and squeeze out as much liquid as possible
Combine the drained cabbages, tofu, mushrooms, and shredded carrots in a bowl. Season with salt if needed. Place a portion of the filling on each spring roll wrapper, fold, and roll tightly, sealing the edge with cornstarch slurry
Shallow pan-fry or deep fry the spring rolls until golden brown. Alternatively, brush the spring rolls with oil and bake at 495°F until crispy, flipping halfway through. Serve with lime chili sauce
Notes
Spring rolls (Chun Juan) are traditionally consumed during the Spring Festival or Lunar New Year and symbolize wealth because they resemble gold bars
