Crispy Vegetarian Spring Rolls with Tofu and Mushrooms

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is lower in calories, while wonton wrappers are more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola oil is often cheaper.

Heat canola oil in a skillet over medium heat.

Add lemongrass, shallots, and carrots; sauté until fragrant, about 3 minutes.

Stir in rehydrated and minced woodyear mushrooms, cooked and chopped vermicelli noodles, and crumbled extra firm tofu.

Add soy sauce, oyster sauce, and palm sugar; cook for another 4 minutes, stirring to incorporate.

Remove from heat and allow the filling to cool completely to prevent soggy spring rolls.

Lightly brush the edges of the Noya egg roll wrap with cornstarch paste (made from equal parts cornstarch and water).

Place about 2 tablespoons of the cooled filling in the center of each egg roll wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.

Finish assembling the rest of the spring rolls; they can be made in advance and refrigerated until ready to serve.

Heat oil in a deep skillet or pot to 350°F.

Fry the spring rolls in batches for 2 and 1/2 to 3 minutes, or until golden and crispy.

Drain the spring rolls on a wire rack or paper towels to maintain crispiness.

Arrange the spring rolls on a platter with lettuce leaves, fresh herbs, pickled carrot, cucumber, and daon.

Serve with no chamom dipping sauce or sweet chili sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens