Veggie Spring Roll

Ingredients:

• 400g firm tofu (thawed and pressed after freezing)
• 1 medium carrot
• 1/2 cup cabbage
• 5 cloves garlic
• 1 stalk spring onions
• 10g kinchay (chinese celery)
• 50g mushrooms
• 2 tbsp olive oil
• 2-3 tbsp vegetarian oyster sauce
• salt and pepper
• 1-2 tbsp soy sauce
• 1 tsp mushroom seasoning
• 1 tbsp cornstarch
• lumpia wrappers
• cooking spray

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Lumpiang Gulay Recipe

Ingredients:

• 5 cloves garlic
• 2 red onions
• 1 medium carrot
• 1 medium bell pepper
• 1 medium cabbage
• 1 medium chinese cabbage
• 1 medium sayote / chayote
• 1 block firm tofu
• 3 tbsp soy sauce
• 2 tsp mushroom powder
• salt and pepper
• 1 tbsp cornstarch
• 3 tbsp cooking oil

spring roll wrappers

Air fry at 185°C for 15-18 minutes, flip halfway through.

Serve with vinegar dipping sauce.

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Vietnamese Cha Gio (Fried Vietnamese Spring Rolls)

Ingredients:

• 200g plant based ground meat
• 5 cloves garlic
• 1 red onion
• 1 medium carrot
• 6-8 pcs dried wood ear mushrooms, soaked in water
• 100g vermicelli noodles, soaked in water
• 1-2 tbsp vegan fish sauce
• salt and pepper to taste
• 1 tbsp potato starch
• 8-10 pcs rice wrappers
• 1 tbsp coconut aminos
• lettuce

serve with vinegar dipping sauce

Air fry at 380°F for 15 minutes, flip halfway through, spray with cooking oil