Vegan spring rolls made with homemade soy sauce? Sign me up!
We think our spring rolls are better than any spring roll, egg roll, or lumpia than you could buy at the store. That's because we brine our vegetables to keep them extra crispy. Have you ever ordered a spring roll from [chain Chinese-American restaurant] and found yourself disappointed by the incomprehensible flavor muck inside? I know I have. I'm confident we have them beat with these hand-rolled beauties.
We make everything in the filling ourselves. Our mock-pork is a mixture of two kinds of tofu to give a texture similar to ground pork. We flavor it with a mushroom tea and two kinds of soy sauce. Speaking as an omnivore, I've gotta say that I'm happy with how great these taste.
These come frozen, so they keep until you are ready to cook them. Fry them up with your favorite frying technique (I'm a fan of deep-frying, personally), and enjoy! I like to dip them in honey when I eat them.
Label Text
Keep frozen until ready to cook.
Cooking Instructions
Deep Fryer Preparation
Submerge in hot oil until the wrapper begins to transition from golden-brown to medium-brown on all sides.
Stovetop Preparation
Fry in hot oil, turning to cook evenly on each side until the wrapper begins to transition from golden-brown to medium-brown.
Air Fryer Preparation
Air fry for 9 minutes and 30 seconds or until the wrapper begins to transition from golden-brown to medium-brown.
Ingredients
Filling
Cabbage, Tofu (water, soybeans, soy protein isolate, glucono-delta-lactone, calcium chloride), Carrot, Onion, Salt, Soy Sauce (water, wheat, soybeans, salt), Ginger, Garlic, Chinese Five Spice (aniseed, fennel seed, cinnamon, cloves, pepper), Monosodium Glutamate, White Pepper, Vegetable Oil, Sesame Oil.
