Crispy Spring Rolls😋 filled with crunchy vegetables (‘春卷’ Chūn juǎn), anyone? Make this easy snack with your friends or family! I’ve shared the air-fried version on my stories a few weeks ago with different filling where I sautéed the veggies instead. This one is fried so choose your favorite method of making this yumminess. The filling is also super flexible and easily adaptable, like your cleanout fridge days with extra vegetables left? Enjoy and have a lovely rest of your weekend & stay safe, friends. Best, WoonHeng💜⁣
Recipe (yields 20-25 rolls)⁣⁣
– 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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