← Back to Search Results
Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu

Photo by: Joseph De Leo
Comments: 0


Who doesn’t like crisp spring rolls? Serve these with little bowls of hot mustard for dipping.

Yield: Makes 12 to 15 plump rolls


  • 1 small napa cabbage
  • Salt and freshly ground black pepper
  • 5 dried shiitake mushrooms
  • 2 pieces commercial deep-fried tofu (optional)
  • 1 box extra-firm silken tofu or ½ carton soft tofu
  • 2 teaspoons roasted peanut oil
  • ¼ cup chopped scallions, including half of the greens
  • ½ pound fresh mushrooms, brown, white, or shiitake, chopped
  • 1 tablespoon minced garlic
  • 2 heaping tablespoons minced ginger
  • 2 teaspoons rice wine vinegar
  • ½ teaspoon ground Szechuan peppercorns
  • 1 tablespoon soy sauce
  • ¼ cup chopped cilantro, plus cilantro sprigs for garnish
  • 15 egg roll wrappers
  • 2 cups peanut oil, for frying


1. Quarter the cabbage lengthwise, then slice it crosswise into thin strips. Measure 5 cups, place in a colander, and sprinkle lightly with salt. Toss and set aside.

2. Boil several cups of water. Pour half over the deep-fried tofu, if using, to rid it of the extra oil. Pour just enough to cover the dried mushrooms and let steep for 15 minutes. Squeeze them dry, remove and discard the stems, and thinly slice the caps.

3. Cut the fried tofu into slivers and the fresh tofu into tiny cubes. Bring 1 quart water to a boil in a 10 to 12 inch skillet, add 1 teaspoon salt, then lower the heat to a simmer. Carefully add the fresh tofu and cook for 2 minutes. Remove and set on a cloth towel to drain.

4. Heat the oil in a wok or nonstick skillet. When hot, add the scallions and fresh and dried mushrooms. Sauté quickly over brisk heat for 1 minute, then scrape the mixture into a bowl. Squeeze the moisture out of the cabbage and add it to the scallion mixture along with the remaining ingredients. Taste, adjust salt, add pepper, and make sure the seasonings are bright and lively.

5. Lay an egg roll wrapper on the counter facing you on the diagonal. Place about 3 tablespoons filling in the center. Brush a strip of water around the edges, then fold the bottom up, the sides over, and roll. Repeat until all the filling is used.

6. Heat 2 cups peanut oil in a wok or skillet. When hot enough to sizzle a corner of a wrapper, add a roll and fry, turning once, until golden and crisp. Remove to drain on a paper towel and repeat until all are done. Cut them in half on the diagonal, arrange on a platter, and garnish with long sprigs of cilantro. Serve with hot mustard for dipping.

© 2000 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 roll, total of 15, and includes 1/2 teaspoon of added salt. Nutritional information does not include deep-fried tofu.


Nutritional Information

Nutrients per serving (% daily value)

195kcal (10%)
337mg (14%)
10g (15%)
2g (8%)
3mg (1%)
12mcg RAE (0%)
7mg (11%)
59mg (6%)
2mg (9%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lidias-italy Lidia's Italy
by Lidia Bastianich
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nigella-express Nigella Express
by Nigella Lawson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?