Crispy Spring Rolls By @woon.heng ? These Are Filled With

crispy spring rolls by woonheng  these are filled with display image  50e8bc34
crispy spring rolls by woonheng these are filled with display image 50e8bc34

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 and SAVE this recipe for later!
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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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