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 mushrooms
- 2 carrots
- 1 teaspoon stir fry sauce
- oil for frying
- salt to taste
- cornstarch slurry
Preparation
Place shredded cabbage in a big bowl, massage in 1 teaspoon of salt with your fingers, and set aside for 15 minutes. Repeat with purple cabbage.
Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt, and set aside. Using the same pan, sauté mushrooms in 1 teaspoon oil and season with stir fry sauce.
After 15 minutes, drain the cabbages and squeeze out as much liquid as possible.
Mix all the filling ingredients together, wrap in spring roll wrappers, and seal with cornstarch slurry.
Shallow pan-fry or deep fry the spring rolls until golden brown. Alternatively, brush with oil and bake at 495°F until crispy, flipping halfway.
Serve with a side of lime chili sauce.
Notes
Golden brown crispy spring rolls symbolize wealth and are traditionally enjoyed during Lunar New Year or as snacks any time.
Yield is approximately 20-25 rolls. Be sure to season the filling with salt if needed before wrapping.
