Recipe

Crispy Spring Rolls😋 Filled With Crunchy Vegetables

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Crispy Spring Rolls😋 filled with crunchy vegetables
By @woon.heng
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Recipe (yields 20-25 rolls)⁣⁣
Ingredients:⁣⁣
– 1 package of thin spring rolls wrapper, thaw based on package instructions⁣ (Spring Home or WeiChuan)⁣
– 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 (homemade recipe on my blog ‘Stir Fry sauce’) ⁣
– oil for frying⁣
– salt, pepper, toasted sesame oil to taste⁣
– cornstarch slurry to seal the wrapper ⁣⁣

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.⁣
Please check my IGTV on how to wrap the spring rolls🙏🏻 (In this video, my filling ingredients were separated but you can always mix all the filling together before wrapping😊 & be sure to season accordingly)⁣
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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