Golden Brown Crispy Spring Rolls
Ingredients
- 1 package of spring roll wrappers
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz 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
Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, 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. Place tofu in a bowl and set aside.
Using the same pan, sauté mushrooms in 1 teaspoon oil and season with sauce.
After 15 minutes, drain cabbages and squeeze out as much liquid as possible.
Mix the prepared cabbage, tofu, mushrooms, and carrots to form the filling
Place a portion of filling on a spring roll wrapper, roll it up, and seal with cornstarch slurry
Shallow pan-fry or deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls and bake them at 495°F until crispy, flipping halfway.
Serve with a side of lime chili sauce.
