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 mushroom caps, sliced
- 2 carrots, shredded
- 1 teaspoon stir fry sauce
- oil for frying
- salt to taste
- cornstarch slurry
Preparation
Massage shredded cabbage with 1 teaspoon salt and let stand for 15 minutes. Repeat with purple cabbage.
Pan-fry tofu in a nonstick pan until golden brown, seasoning with a pinch of salt. Set aside.
Sauté mushrooms in 1 teaspoon oil and season with stir fry sauce.
Drain the cabbages and squeeze out excess liquid.
Mix together the drained cabbages, tofu, mushrooms, and shredded carrots. Season with salt if needed.
Place a portion of the filling on a spring roll wrapper, fold and roll, sealing the edge with cornstarch slurry.
Fry the spring rolls in hot oil until golden brown, or bake by brushing with oil and baking at 495 degrees Fahrenheit until crispy, flipping halfway through.
Serve with lime chili sauce.
