Step 1

Finely shred or cut your vegetables and the tofu. (I prefer using a mandolin slicer).

Step 2

Add a little salt to both varieties of shredded cabbage and give it a nice massage, about 2-3 minutes to soften the cabbage. Set aside for about 10 minutes, then squeeze to remove excess liquid. (If using any additional other moist veggies make sure to squeeze as much of the liquid as you can).

Step 3

Combine cornflour with a little water in a small bowl to make the a paste for sealing the rolls.

Step 4

Place a single wrapper on a flat surface so that a corner is facing toward you. (Cover the remaining wrappers with a damp kitchen towel to prevent them from drying out).

Step 5

Place a stack of the prepared vegetables and tofu at the bottom (*as pictured in the step-by-step pics in my blog post above).

Step 6

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. Place under a damp kitchen towel while you roll the rest.

Step 7

Preheat oven to 425°F (220°C).

Step 8

Brush the rolls with a bit of oil and place on a baking tray lined with parchment paper. Bake for about 30 minutes, or until the rolls are golden brown, flipping halfway baking time.

Step 9

Fill a pot with oil until it’s 2-3 inches deep. Heat the oil over medium heat until it reaches 365°F (185°C) (or until the oil sizzles when you test with a chopstick). Gently, add the spring rolls one at a time, frying in small batches. Carefully, roll them in the oil so they cook evenly, about 3-5 minutes or until golden brown. Transfer them to a plate lined with paper towels.

Step 10

In a small bowl, mix together all ingredients for the dipping sauce.

Step 11

Serve your crispy spring rolls hot with the dipping sauce or other dips you like!

Step 12

Enjoy! 😊