Golden Brown Crispy Spring Rolls
Ingredients
- 1 package spring roll wrappers, thaw based on package instructions
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz firm tofu, cut into strips
- 10 mushrooms, sliced
- 2 carrots, shredded
- 1 teaspoon stir fry sauce
- oil for frying
- salt to taste
- cornstarch slurry to seal the wrapper
Preparation
Place shredded cabbage in a big bowl and massage in 1 teaspoon of salt, then set aside for 15 minutes
Repeat the same step with purple cabbage
In a heated nonstick pan, pan-fry tofu until golden brown and season with a pinch of salt
Using the same pan, sauté mushrooms in 1 teaspoon oil and season with stir fry sauce
After 15 minutes, drain the cabbages and squeeze out as much liquid as possible
Mix all the filling ingredients together before wrapping
Wrap the spring rolls using the wrappers and seal with cornstarch slurry
Shallow pan-fry or deep fry the spring rolls until golden brown
Alternatively, brush oil on the spring rolls and bake at 495°F until crispy, flipping halfway
Serve with a side of lime chili sauce
Tips
In the original preparation, filling ingredients were sometimes kept separate, but mixing them together is recommended
Be sure to season the filling with salt if needed
For baking, ensure the spring rolls are flipped halfway to achieve even crispiness
