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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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