Crispy Vegan Spring Rolls
Ingredients
- ~ 1 package of spring rolls wrapper, thaw based on package instructions
- ~ 4 cups of shredded cabbage
- ~ 2 cups of shredded purple cabbage
- ~ 1 package firm tofu, cut into strips
- ~ 8-10 caps mushrooms, sliced
- ~ 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, set aside for 15 mins
Repeat with purple cabbage. In a heated nonstick pan, no oil with low-medium heat, pan fry tofu until golden brownand set aside
Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, turn heat off
Squeeze cabbages to remove as much liquid as possible and get ready for wrapping
Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond
How to (roll like a burrito)
Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper
Pick up the bottom (the side closest to you) of the wrapper up and over the filling, tucking in under and pull the filling closer together
Then, pull the right side of the wrapper to the middle and left to the middle as well
Roll until you see a small triangle shape, rub some cornstarch mixture and continue rolling until the end. Gently press the tip of the wrapper to seal it
You may pan-fry/deep-fry spring rolls until golden brown or brush oil on spring rolls and bake them at 495F until crispy. Serve immediately with a side of lime chili sauce