Crispy Veggie Spring Rolls
Ingredients
- 1 package spring roll wrappers
- 4 cups shredded cabbage
- 2 cups shredded purple cabbage
- 1 package firm tofu
- 8-10 mushrooms
- 2 carrots, shredded
- 2 teaspoons soy sauce
- salt
- oil for frying
- 1 tablespoon cornstarch
- 2 tablespoons water
Preparation
Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, and set aside for 15 minutes. Repeat with purple cabbage.
In a heated nonstick pan with no oil on low-medium heat, pan fry tofu until golden brown and set aside.
Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, then turn heat off.
Squeeze the cabbages to remove as much liquid as possible and get ready for wrapping.
Slowly remove one sheet of wrapper and lay it on a chopping board with the pointy side facing you, like a diamond.
Rolling technique
Place cabbages, carrots, tofu, and mushrooms on the bottom third of the wrapper.
Pick up the bottom of the wrapper and fold it over the filling, tucking it under and pulling the filling closer together.
Fold the right side of the wrapper to the middle and then the left side to the middle as well.
Roll until a small triangle shape is visible, rub some cornstarch mixture, and continue rolling until the end. Gently press the tip to seal.
Pan-fry or deep-fry the spring rolls until golden brown, or brush oil on them and bake at 495°F until crispy. Serve immediately with a side of lime chili sauce.
