Golden Brown Crispy Spring Rolls (Chun Juan 春卷) 

golden brown crispy spring rolls chun juan display image ca
golden brown crispy spring rolls chun juan display image ca

Golden brown crispy spring rolls (Chun Juan ‘春卷’) 
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By @woon.heng .

Recipe (yields 20-25 rolls)⁣

?Ingredients:⁣
~ 1 package of spring rolls wrapper, thaw based on package instructions⁣
~ 4-5 cups of shredded cabbage⁣
~ 2 cups of shredded purple cabbage⁣
~ 16oz firm tofu, cut into strips⁣
~ 10 caps mushrooms, sliced⁣
~ 2 carrots, shredded⁣
~ 1 teaspoon stir fry sauce (recipe; see highlights)⁣
~ oil for frying & salt to taste⁣
~ cornstarch slurry to seal the wrapper ⁣

✅Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins. Repeat the same step with purple cabbage. ✅Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt. Place tofu in a bowl & set aside. Using the same pan, sauté mushrooms in 1 teaspoon oil & season with sauce.⁣ After 15 mins, drain cabbages & squeeze out 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 with salt, if needed)

✅Shallow pan-fry/deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls & bake them at 495F until crispy, flipping halfway. Serve with a side of lime chili sauce.⁣
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