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Crispy Spring Rolls
by woon.heng
😋 These are filled with crunchy vegetables and makes for a perfect snack! ❤️ Tag someone below who'd love some rolls!
Recipe (yields 20-25 rolls)
Ingredients:
- 1 package of thin spring rolls wrapper, thaw based on package instructions
- 4 cups of shredded cabbage
- 2 cups of shredded purple cabbage
- 14 oz firm tofu, cut into strips
- 10 caps mushrooms, sliced
- 2 carrots, shredded
Season with vegan 'oyster' sauce or stir-fry sauce
- oil for frying
- salt, pepper, toasted sesame oil to taste
- cornstarch slurry to seal the wrapper
Steps
Place shredded cabbage in a big bowl, then massage in 1 teaspoon of salt, set aside for 15 mins. Repeat the same step with purple cabbage.
Pan-fry tofu until golden brown, season with a pinch of salt & sauté mushrooms next & season with sauce.
After 15 mins, drain cabbages & squeeze as much liquid out as possible.
See WoonHeng's IGTV video on how to wrap the spring rolls.
Shallow pan-fry/deep fry spring rolls until golden brown. Alternatively, brush the wrapped rolls with a thin layer of oil & bake them in a preheated oven (450F) until crispy, flipping halfway. Serve with a side of lime chili sauce.
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