Vegan Shanghai Spring Rolls
Vegan Shanghai Spring Rolls with crispy wrappers and savory tofu filling, perfect for a quick and satisfying snack.
Ingredients
- 20 spring roll wrappers
- 1 cup firm tofu crumbled
- ½ cup carrots finely chopped
- ¼ cup green onions chopped
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 –3 tablespoons oil for frying or brushing
Instructions
- In a bowl, mix tofu, carrots, green onions, and garlic.
- Add soy sauce, sesame oil, salt, and black pepper.
- Stir in cornstarch to bind the filling.
- Place a wrapper on a flat surface and add filling near one edge.
- Roll tightly and fold in the sides.
- Seal edge with water.
- Repeat with remaining ingredients.
- Heat oil in a pan over medium heat.
- Fry rolls until golden and crispy on all sides.
- Remove and drain on paper towels before serving.
Notes
Do not overfill wrappers to prevent breaking.
Keep wrappers covered to avoid drying out.
Bake option: cook at 400°F for about 20 minutes, flipping halfway.
Keep wrappers covered to avoid drying out.
Bake option: cook at 400°F for about 20 minutes, flipping halfway.