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
- 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 the process with purple cabbage
In a heated nonstick pan over low-medium heat without oil, 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
Lay one sheet of spring roll wrapper on a chopping board with the pointy side facing you
Place the 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
Roll the wrapper until a small triangle shape is visible, apply the cornstarch mixture, and continue rolling until the end, pressing the tip to seal
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
