Great for any occasion. Crispy Vegan Spring Rolls. .
~ 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
~ oil for frying
~ 1 tablespoon cornstarch + 2 tablespoons water
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 brownand 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.
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