Crispy Thai Spring Rolls (Shellfish-Free)

Ingredients

• 12 count Spring Roll Wrappers
• 1 block Tofu
• 1 medium Carrot
• 1 cup Cabbage
• 2 oz Glass Noodles
• 1/2 cup Mushrooms
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 cups Vegetable Oil
• 1/2 cup Sweet Chili Sauce

Instructions

1. 1In a large skillet (e.g., 12-inch), crumble the 1 block of Tofu. Add the 1 tbsp of Sesame Oil, 2 cloves of Garlic (minced), and 1 tsp of Ginger (grated). Cook over medium-high heat, stirring frequently, for 5 to 7 minutes, until the tofu is lightly browned and has lost most of its moisture.
2. 2Prepare the vegetables: shred the 1 medium Carrot, shred the 1 cup of Cabbage, and slice the 1/2 cup of Mushrooms. To prepare the 2 oz of Glass Noodles, place them in a heatproof bowl and cover them completely with boiling water; let them soak for 5 minutes, then drain thoroughly. Add the shredded 1 medium Carrot, shredded 1 cup of Cabbage, sliced 1/2 cup of Mushrooms, and the drained 2 oz of Glass Noodles to the skillet with the tofu. Stir-fry over medium-high heat for 5 to 8 minutes, until the vegetables are tender but still have a slight crispness.
3. 3Stir in the 2 tbsp of Soy Sauce and continue to cook for 1 minute. Remove the skillet from the heat and allow the filling to cool for at least 10 minutes. Cooling the filling helps prevent the spring roll wrappers from tearing during assembly.
4. 4Place one of the 12 count Spring Roll Wrappers on a clean, dry surface so that one corner points directly towards you. Spoon about 2 tablespoons of the cooled filling onto the center of the wrapper, closer to the corner pointing towards you.
5. 5Take the corner of the wrapper closest to you and fold it tightly over the filling. Next, fold the left and right sides of the wrapper inwards towards the center. Roll the wrapper up tightly from the bottom towards the top corner; to seal the edge, moisten the top corner with a small amount of water and press gently to secure the roll.
6. 6In a large, heavy-bottomed pot or deep fryer, pour the 2 cups of Vegetable Oil. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C); use a kitchen thermometer to verify the temperature.
7. 7Carefully place 3 to 4 of the assembled spring rolls into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry the spring rolls for 4 to 6 minutes, turning them occasionally with tongs, until they are golden brown and crispy on all sides. Use tongs to carefully remove the fried spring rolls from the oil.
8. 8Place the fried spring rolls on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining spring rolls. Serve the Crispy Thai Spring Rolls immediately with the 1/2 cup of Sweet Chili Sauce for dipping.

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