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 the shredded cabbage in a large bowl, massage with 1 teaspoon of salt, and set aside for 15 minutes. Repeat with the purple cabbage.
In a heated nonstick pan over low-medium heat with no oil, pan fry the tofu until golden brown and set aside.
Sauté the mushrooms in 1 teaspoon of oil, stir in 2 teaspoons of soy sauce, and turn off the heat.
Squeeze the cabbages to remove as much liquid as possible and prepare for wrapping.
Slowly remove one sheet of spring roll wrapper and lay it on a chopping board with the pointy side facing you, like a diamond.
Place the 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.
Then, fold the right side of the wrapper to the middle and the left side to the middle as well.
Roll until a small triangle shape is visible, rub some cornstarch mixture on it, and continue rolling to the end. Gently press the tip to seal.
You may pan-fry or deep-fry the spring rolls until golden brown, or brush with oil and bake at 495°F until crispy. Serve immediately with a side of lime chili sauce.
