Golden Brown Crispy Vegan 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
- oil for frying & salt to taste
- cornstarch slurry to seal the wrapper
Preparation
Cups of shredded cabbage
Cups of shredded purple cabbage
Oz firm tofu, cut into strips
Caps mushrooms, sliced
Carrots, shredded
Teaspoon stir fry sauce
Oil for frying & salt to taste
Cornstarch slurry to seal the wrapper
Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins
Repeat the same step with purple cabbage
Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt
Place tofu in a bowl & set aside
Using the same pan, sauté mushrooms in 1 teaspoon oil & season with sauce
After 15 mins, drain cabbages & squeeze out as much liquid out as possible
Shallow pan-fry/deep fry spring rolls until golden brown
Alternatively, brush oil on spring rolls & bake them at 495f until crispy, flipping halfway
Serve with a side of lime chili sauce