Ingredients: ~ 1 package of spring rolls wrapper, thaw based on package instructions ~ 4 cups of shredded cabbage ~ 2 cups of shredded purple cabbage ~ 1 package firm tofu, cut into strips ~ 8-10 caps mushrooms, sliced ~ 2 carrots, shredded ~ 2 teaspoons soy sauce ~ salt ~ oil for frying ~ 1 tablespoon cornstarch + 2 tablespoons water . Directions: Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, set aside for 15 mins. . Repeat with purple cabbage. In a heated nonstick pan, no oil with low-medium heat, pan fry tofu until golden brownand set aside. . Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, turn heat off. . Squeeze cabbages to remove as much liquid as possible and get ready for wrapping. . Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond. — How to (roll like a burrito): - Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper. . - Pick up the bottom (the side closest to you) of the wrapper up and over the filling, tucking in under and pull the filling closer together. . - Then, pull the right side of the wrapper to the middle and left to the middle as well. . - Roll until you see a small triangle shape, rub some cornstarch mixture and continue rolling until the end. Gently press the tip of the wrapper to seal it. . You may pan-fry/deep-fry spring rolls until golden brown or brush oil on spring rolls and bake them at 495F until crispy. Serve immediately with a side of lime chili sauce.

Cooking notes:⁣ - The OG recipe used bread flour and I tried that too. Loved it, crispy and thin. I used ap flour instead since that's probably what most of us have in the pantry. :)⁣ - Don't forget to refrigerate the dough after you knead it into a soft dough. This allows the butter to harden to get a crispy outer layer. ⁣ - The potato filling - oh my, so so good! I added a little nutritional yeast, vegan mayo to season the potato⁣ ⁣ The recipe is so simple yet satisfying! I love it so much and shared my taste verdict of the bread flour vs all-purpose flour version. I hope you give it a try too!⁣

They are beautiful and delicious to eat with jam, butter or cut open and stuff with your favorite stir-fry veggies or protein. This recipe requires only one proofing. ⁣ ⁣ Full recipe instructions - ⁣ Ingredients * 300 g all-purpose flour * 155 g of warm water * ¾ teaspoon instant yeast * 2 teaspoons sugar * 1 teaspoon cooking oil * 2 tablespoons cocoa powder Instructions * To make the dough, place water in a large mixing bowl. Sprinkle yeast on top followed by sugar, then flour, and finally oil. 
 * Fit the mixer with a paddle attachment. Knead to incorporate the ingredients or until there are no dry spots of flour left in the bowl. Stop the mixer and scrape off the mixture from the paddle attachment.
 * Switch to a dough hook, knead again using medium-low speed until you get a cohesive dough with a smooth outer layer, about 5-8 minutes. * Divide dough into 2 equal portions and cover one with a lid or damp towel to prevent it from drying out. * Knead the other one to remove air bubbles. Roll into an oval, then fold in the sides followed by the top and bottom into a rectangle. Using a rolling pin, press to flatten the dough. Repeat the same step 2 more times. Then, roll it out into a large rectangle (about 18X12), dusting more flour on the work surface as you go. The flour can make the rolling easier and prevent the dough from sticking to the surface. Alternatively, you may roll it out into a rectangle on parchment paper. Note that this may create wrinkles on the dough. * Next, uncover the 2nd dough and make a hole in the middle. Add a spoonful of cocoa powder, and dip your fingers with water. Sprinkle it on the cocoa powder and knead until incorporated. I used 2 tablespoons for extra cocoa flavor. * Now, repeat the same steps and roll into a rectangle as big as the white dough. * Stack the chocolate dough on top of the white. * Lift up the bottom (long side) and roll it up into a swiss roll. Pinch to seal, leaving two ends untouched and cut into 6 portions (for larger buns) or 8 portions (small buns). * Place each bun on parchment paper and transfer to the steamer rack * Fill the steamer pot or pan with water and heat it to about 37C. Place the buns on top and cover with a lid and proof for 30-35 minutes. Check the bun readiness – using your finger, gently poke the bun. If it bounces back, then it’s ready. The buns should feel light and soft. * Stick a fork or chopstick in between the lid and steamer to create a gap. Turn on the heat to medium and steam for 18 minutes. Turn off the heat, and let the buns cool down inside the steamer for another 5 minutes before uncovering. Serve warm with a jam or vegan butter. ⁣ Cooking notes:⁣ - I used instant yeast. You may increase 1g if your weather is cooler⁣ - Once you divide the dough, knead each one more to remove air bubbles, then roll-fold before you roll it out into a large rectangle. ⁣ - Dust some flour on the work surface when rolling to prevent the dough from sticking and ease the rolling⁣ ⁣ I hope you give this easy recipe a try. Make a few batches and freeze them. 🙂 Have a good weekend