Vegan Thai Mushroom Spring Rolls
Thai · Organized from the video by Nin is Cooking
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Ingredients
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Steps
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- 1
Prepare the vegetables: thinly slice the cabbage and carrot, and thinly slice the ear mushrooms.
💡 Make sure to cut vegetables into small pieces for the filling.
- 2
Fry the tofu in hot oil for 1 to 2 minutes until it changes color slightly.
💡 Choose hard tofu rather than soft tofu.
⏱ 1 to 2 minutes
- 3
Add the mushrooms to the tofu and stir-fry, then add the carrots, cabbage, soy sauce, sugar, salt, and black pepper.
💡 Use high heat during this stage.
🔥 high heat
- 4
Mix in the glass noodles and stir-fry everything together until cooked.
💡 Adjust seasoning with more soy sauce if needed.
- 5
Place the filling in the center of a spring roll wrapper (placed in a diamond shape), fold the bottom up, and roll tightly.
💡 Keep the filling slightly away from the very center to make folding easier.
- 6
Seal the edges of the roll with water, then roll once more to close the sides.
💡 Since there is no egg, use water to make the flour stick.
- 7
Deep fry the rolls in hot oil until golden and crispy.
💡 The video shows frying half a dozen at a time.
Tips
- Use hard tofu instead of soft tofu for better texture.
- Cut vegetables into small pieces to ensure the rolls can be sealed properly.
- Since there is no egg, use water to seal the edges of the wrappers.
- The filling can be easier to handle if it has been chilled in the fridge.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Nin is Cooking on YouTube