Vegetable and Cheese Crispy Plant-Based Spring Rolls
- 15 thin spring roll wrappers (8-inch square)
- 1 7oz. bag #FieldRoast Chao Creamery Creamy Original Shreds
- 4 cups chopped cabbage
- 1 small carrot, shredded
- 6oz King Oyster mushrooms, thinly sliced
- 2 stalks of scallions, julienned
- Salt and pepper to taste
- Oil for frying
- 1 tablespoon of cornstarch or flour
- Dipping sauce of choice
Heat a large non-stick pan and add a teaspoon of oil. Sauté mushrooms until aromatic. Add the carrot and cabbage, stir-frying for another minute. Fold in the scallions and season with salt & pepper. Set aside to cool down.
To make the spring roll, dilute cornstarch in a tablespoon of water to form a slurry in a separate bowl.
Lay out a spring roll wrapper like a diamond. Place a tablespoon of Chao Shreds Creamy Original towards the bottom third of the wrapper. Top with the cooked vegetables. Roll it into a spring roll and seal the openings with cornstarch slurry. Ensure the fillings are wrapped tightly without air pockets.
Fill a wok or pot with about 2 inches of oil and heat to 350°F (175°C). Carefully add in the spring rolls and fry until golden brown. Transfer to a fryer rack or paper towel to absorb excess oil. Alternatively, preheat the oven to 450°F (230°C) and bake the spring rolls until crispy, about 20-25 minutes.
Serve with a simple sweet dipping sauce. Enjoy!