Chinese foods are a house favorite - Spring rolls are usually eaten during the Spring Festival in mainland China, hence the name. Eating spring rolls is a way to welcome the arrival of spring. The golden cylindrical-shaped rolls represent gold bars — which symbolize wealth
Ingredients
Spring roll wrappers (I used wheat wrappers)
1 tbsp cornstarch
Sunflower oil
Vegetable filling
1 cup white cabbage, shredded
1 cup tofu, cut into thin sticks
1/2 cup carrot, cut into thin sticks
1/4 cup spring onions, finely chopped
Dipping sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil
2 tsp maple syrup
1/2 tsp ginger, grated
1/4 tsp chilli flakes
Method
Prepare Vegetables
Finely shred your vegetables and cut the tofu
Add a little salt to cabbage, mix well and leave for about 10 minutes, then squeeze to remove liquid.
Combine cornstarch with a little water in a bowl to make the paste for sealing the rolls.
To Wrap rolls
place a single wrapper on a flat surface so that a corner is facing towards you.
Place a stack of the prepared vegetables and tofu at the bottom as shown in the picture
Then start rolling it up tightly. Stop when you reach halfway, fold the right and left corner in. Brush a bit of flour mixture on the final corner and finish rolling.
Now Heat a oil over a medium heat in a pot about 2-3 inches deep, gently add the spring rolls and fry until golden brown.
Or you can bake this in an oven at 425' F for about 30 minutes, until golden brown. And make sure to flip it in a halfway baking time.
Dipping Sauce
In a small bowl, mix together all ingredients for the dipping sauce
Serve your crispy rolls with dipping sauce and Enjoy!
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