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Crispy veggie spring rolls

Recipe:

Ingredients:

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⠀
⠀
Instructions⠀
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 brown and 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. Enjoy!

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