Crispy Golden Brown 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, shredded
- 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, and set aside for 15 minutes. 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, 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, season with salt if needed, and wrap in spring roll wrappers, sealing with cornstarch slurry.
Shallow pan-fry or deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls and bake them at 495F until crispy, flipping halfway. Serve with a side of lime chili sauce.
Notes
These spring rolls symbolize wealth and are traditionally eaten during Lunar New Year.
