Vegan Crispy Spring Rolls with Tofu and Vegetables
Ingredients
- 1 package spring roll wrappers, thawed
- 4-5 cups shredded cabbage
- 2 cups shredded purple cabbage
- 16 oz firm tofu, cut into strips
- 10 mushroom caps, sliced
- 2 carrots, shredded
- 1 teaspoon stir-fry sauce
- oil for frying
- salt, to taste
- cornstarch slurry (for sealing)
Preparation
Place shredded cabbage in a large bowl and massage with 1 teaspoon salt; let stand 15 minutes. Repeat with purple cabbage
Meanwhile, heat a nonstick pan over medium heat. Pan-fry tofu until golden brown, seasoning with a pinch of salt. Transfer tofu to a bowl and set aside
Using the same pan, sauté mushrooms with 1 teaspoon oil until tender, then season with stir-fry sauce
After 15 minutes, drain both cabbages and squeeze out as much liquid as possible
Combine the drained cabbages, tofu, mushrooms, and shredded carrots in a large bowl. Season with salt to taste
Place a portion of filling near the bottom of a spring roll wrapper. Fold the bottom over the filling, fold in the sides, and roll tightly, sealing the edge with cornstarch slurry
Shallow fry or deep fry spring rolls in hot oil until golden brown, or brush with oil and bake at 495°F until crispy, flipping halfway through
Serve with lime chili sauce
Notes
Spring rolls (Chun Juan) are traditionally eaten during Chinese New Year and symbolize wealth because they resemble gold bars
