Crispy Spring Rolls with Tofu Filling
Ingredients
- 1 package spring roll wrappers
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz firm tofu
- 10 mushrooms
- 2 carrots
- 1 teaspoon stir fry sauce
- oil for frying
- salt to taste
- cornstarch slurry
Preparation
Place the shredded cabbage in a big bowl and massage in 1 teaspoon of salt, then set aside for 15 minutes.
Repeat the same step with the purple cabbage.
Meanwhile, in a heated nonstick pan, pan-fry the tofu until golden brown and season with a pinch of salt.
Using the same pan, sauté the mushrooms in 1 teaspoon of oil and season with the stir fry sauce.
After 15 minutes, drain the cabbages and squeeze out as much liquid as possible.
Mix all the filling ingredients together and season with salt if needed
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 oil on the spring rolls and bake them at 495°F until crispy, flipping halfway.
Serve with a side of lime chili sauce.
