Crispy Vegetable 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
- 2 teaspoons soy sauce
- salt
- oil for frying
- 1 tablespoon cornstarch
- 2 tablespoons water
Preparation
Place shredded cabbage in a big bowl, massage with 1 teaspoon of salt, 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 off the heat.
Squeeze the cabbages to remove as much liquid as possible and prepare 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.
Fold the bottom of the wrapper up and 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, apply the cornstarch mixture, and continue rolling until the end. Gently press the tip to seal.
Cooking and serving
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.
