Golden Brown Crispy Spring Rolls

Ingredients

  • 4-5 cups of shredded cabbage⁣
  • 2 cups of shredded purple cabbage⁣
  • 16oz firm tofu, cut into strips⁣
  • 10 caps mushrooms, sliced⁣
  • 2 carrots, shredded⁣
  • 1 teaspoon stir fry sauce (recipe; see highlights)⁣
  • oil for frying & salt to taste⁣
  • cornstarch slurry to seal the wrapper ⁣

Preparation

  1. Cups of shredded cabbage⁣

  2. Cups of shredded purple cabbage⁣

  3. Oz firm tofu, cut into strips⁣

  4. Caps mushrooms, sliced⁣

  5. Carrots, shredded⁣

  6. Teaspoon stir fry sauce (recipe; see highlights)⁣

  7. Oil for frying & salt to taste⁣

  8. Cornstarch slurry to seal the wrapper ⁣

  9. Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins

  10. Repeat the same step with purple cabbage

  11. Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt

  12. Place tofu in a bowl & set aside

  13. Using the same pan, sauté mushrooms in 1 teaspoon oil & season with sauce

  14. After 15 mins, drain cabbages & squeeze out as much liquid out as possible

  15. Please check their on how to wrap the spring rolls (in this video, my filling ingredients were separated but you can always mix all the filling together before wrapping? & be sure to season with salt, if needed)

  16. Shallow pan-fry/deep fry spring rolls until golden brown

  17. Alternatively, brush oil on spring rolls & bake them at 495f until crispy, flipping halfway

  18. Serve with a side of lime chili sauce

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