Ingredients
Scale
1 medium carrot (finely chopped)
3 spring onions (finely sliced)
4 mushrooms (finely chopped)
1 block of firm tofu (200-250g, crumbled)
4 tbsp cooked rice
1 tbsp rice vinegar
3 tbsp soy sauce
1–2 tbsp corn starch
8–10 Napa cabbage leaves
2 tbsp Soy sauce (for sauce)
1 tbsp Chilli oil
1 tbsp Sriracha sauce
1 tbsp Vegan Oyster sauce
1–2 tbsp water
Instructions
- Sauté carrot, spring onions, and mushrooms for 3-4 minutes until soft.
- Add crumbled tofu and cook for 2 more minutes.
- Stir in rice, rice vinegar, and soy sauce.
- Sprinkle corn starch over the mixture and cook for 1-2 minutes until thickened; let cool.
- Blanch Napa cabbage leaves in boiling water for 1 minute, سپس drain and pat dry.
- Place filling on each leaf, fold sides, and roll tightly.
- Pan-fry rolls in a non-stick pan until golden and crispy.
- Whisk together soy sauce, chili oil, sriracha, vegan oyster sauce, and water.
- Serve warm with the dipping sauce.
Notes
- Press the tofu to remove moisture for a better filling texture.
- Remove the thick stem rib for easier rolling.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Pan-fry
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 744 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg