Crispy Vegetable Spring Rolls
Ingredients
- 1 package thin spring roll wrappers
- 4 cups shredded cabbage
- 2 cups shredded purple cabbage
- 14 oz firm tofu
- 10 mushroom caps
- 2 carrots, shredded
- Vegan 'oyster' sauce or stir-fry sauce
- Oil for frying
- Salt
- Pepper
- Toasted sesame oil
- Cornstarch slurry for sealing wrappers
Preparation
Place the shredded cabbage in a big bowl, massage in 1 teaspoon of salt, and set aside for 15 minutes. Repeat the same step with the purple cabbage.
Pan-fry the tofu until golden brown, season with a pinch of salt, then sauté the mushrooms and season with the sauce.
After 15 minutes, drain the cabbages and squeeze out as much liquid as possible.
Wrap the spring rolls using the wrappers and seal with the cornstarch slurry.
Shallow pan-fry or deep fry the spring rolls until golden brown. Alternatively, brush the wrapped rolls with a thin layer of oil and bake in a preheated oven at 450°F until crispy, flipping halfway. Serve with a side of lime chili sauce.
