Vegan Egg Rolls

1. Prepare the Filling:
In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, diced tofu, chopped green onions, minced garlic, soy sauce, hoisin sauce, sesame oil, and grated ginger. Mix well to ensure even distribution of flavors.
2. Assemble the Egg Rolls:
Lay a spring roll wrapper on a clean surface. Place a generous spoonful of the vegetable-tofu mixture in the center.
3. Roll the Egg Rolls:
Fold the sides of the wrapper over the filling, then tightly roll it from the bottom to the top, sealing the top edge with the cornstarch-water mixture.
4. Repeat:
Repeat the process with the remaining wrappers and filling.
5. Heat the Oil:
In a large skillet or deep fryer, heat enough oil for frying to 350°F (180°C).
6. Fry the Egg Rolls:
Carefully place the rolled egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy. This usually takes about 3-4 minutes per batch.
7. Drain and Serve:
Remove the egg rolls from the oil and place them on a paper towel to drain any excess oil. Serve warm.
8. Enjoy with Dipping Sauce:
Serve the vegan egg rolls with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a homemade vegan sauce.
Note:

You can also bake the egg rolls in the oven at 400°F (200°C) for approximately 15-20 minutes, turning halfway through, for a healthier alternative.