Step 1

Combine the orange juice, sugar, and cornstarch in a small saucepan.

Step 2

Use a whisk and mix thoroughly until sugar and cornstarch are dissolved.

Step 3

Set the pan over medium high heat and bring to a simmer, whisking constantly.

Step 4

Once it simmers and the sauce thickens, cook it for 30 more seconds and then take it off of the heat.

Step 5

Add the dijon mustard, red wine vinegar, soy sauce, and sambal olek. Whisk to combine. Set aside or refrigerate until ready to use.

Step 6

Open the package of tofu. Rinse it and then cut horizontally so you have two thin pieces. Then cut in half on the long side and then slice across it so you have short, thin strips. Set aside.

Step 7

Peel and then slice the onion thinly and set aside.

Step 8

Core the cabbage. Cut the cabbage in half so you have two wedges and then slice across the cabbage thinly. You should have about 4 cups. Put the cabbage in a bowl and add the 2 teaspoons sea salt. Toss and let sit for 15 mins, tossing a couple of times. Squeeze out and drain off as much liquid as possible and add to a large bowl.

Step 9

Pour boiling water over noodles, and let sit for 3-4 mins. Drain, chop into 2 inch pieces, and add them along with the tofu, red onion, carrots, mushrooms, cilantro, scallions, salt, ground pepper, five spice powder, and sesame oil into the cabbage bowl. Toss all of the ingredients well.

Step 10

Make sure you de-tangle the ball of pressed cabbage and really get all of the filling well mixed so each spring roll will have an even combination of filling.

Step 11

Combine the egg white with the water in a small bowl. Use a fork to lightly whip it together.

Step 12

Peel the spring roll wrappers apart gently. (They have a tendency to stick together).

Step 13

Place one wrapper on the counter so the corner is pointing towards you. Add 2-3 tablespoons of filling towards the bottom and then fold the corner over the filling and roll. Fold in the side corners neatly and then brush the top generously with the egg wash and finish rolling.

Step 14

Place the finished spring roll on a plastic wrap lined tray or plate, seam side down. Continue rolling the spring rolls until you finish all of the filling.

Step 15

Heat a deep skillet with 2 inches of oil over medium heat for 5 minutes to bring the oil to the right temperature. (If you are using a thermometer, the oil should register 350 degrees.)

Step 16

Dip one spring roll into the oil to test the heat. It should immediately start to bubble around the spring roll. If not, continue heating the oil for several more minutes.

Step 17

Add 5-6 spring rolls, making sure there is enough room around each roll. Fry for 2 minutes and then flip the spring rolls and cook for another 1-2 minutes. They should be a nice golden brown color.

Step 18

Drain on a paper towel lined plate and continue frying the rest of the spring rolls. (you can put the spring rolls in the oven at 200 degrees to keep warm if you are frying a whole bunch of them)

Step 19

Serve the spring rolls on a large plate with the sauce on the side.