Crispy Spring rolls Ft. WoonHeng Chia
Golden brown crispy spring rolls (Chūn Juǎn ‘春卷’) that look like gold bars have a symbolic meaning for wealth. ‘春卷’ translates to spring rolls and often consumed to celebrate the Spring Festival or Lunar New Year. Either way, these tasty rolls are perfect for snacks at any time of the day.
Hailing from the foodie-haven known as Malaysia, WoonHeng Chia is a magician when it comes to making any dish diverse, delicious, and vegan. She generously offered to create this flavor-packed, plant-based “Crispy Spring Rolls” recipe in celebration of Lunar New Year, and the launch of Cook & Culture’s magazine.
Golden Crispy Spring Rolls By: WoonHeng Chia
Recipe (yields 20-25 rolls)
- 1 package of spring rolls wrapper, thaw based on package instructions
- 4-5 cups of shredded cabbage
- 2 cups of shredded purple cabbage
- 16oz firm tofu, cut into strips
- 10 caps mushrooms, sliced
- 2 carrots, shredded
- 1 teaspoon vegan ‘oyster’ sauce
- oil for frying
- salt to taste
- cornstarch slurry to seal the wrapper
1.Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins. Repeat the same step with purple cabbage.
2.Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt. Place tofu in a bowl and set aside.
3.Using the same pan, sauté mushrooms in 1 teaspoon oil and season with sauce. After 15 minutes, drain cabbages and squeeze out as much liquid out as possible.
4.Shallow pan-fry/deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls and bake them at 495F until crispy, flipping halfway. Serve with a side of lime chili sauce.
Note: Baked spring rolls may not have the golden brown as pictured
How to wrap a Spring Roll
1.Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper.
2.Pick up the bottom (the side closest to you) of the wrapper up and over the filling, tucking in under and pull the filling closer together.
3.Then, pull the right side of the wrapper to the middle and left to the middle as well.
4.Roll until you see a small triangle shape, rub some cornstarch mixture and continue rolling until the end. Gently press the tip of the wrapper to seal it.
WoonHeng Chia is a famous food blogger passionate about creating plant-based cuisines. With humble beginnings, she started food blogging when her daughter asked her to share her recipes so she could learn to cook. Since then, WoonHeng has become a Resident at Food52, has livestreamed cooking classes with celebrities such as Natalie Portman, and has gained almost 400k global followers on Instagram. She also has her own YouTube channel where you can cook alongside her.
This Lunar New Year treat your loved ones and yourself to this amazing recipe share it with us @cookandculture!
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