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Vegetable and Tofu Spring Rolls
Benchi

High-Fiber, High-Protein Vegetable and Tofu Spring Rolls Recipe

These high-fiber, high-protein spring rolls combine vibrant vegetables and protein-rich tofu wrapped in delicate rice paper. Sautéed with aromatic spices and tamari sauce, these rolls offer a flavorful and nutritious meal perfect for any time of day. They can be quickly prepared and fried to golden perfection, making them an excellent option for a satisfying snack or light meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 spring rolls
Course: Appetizer
Cuisine: Asian Fusion
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 cups cabbage, thinly chopped
  • 2 medium carrots, cut into strips or grated
  • 1 cup spinach (optional)
  • 8 oz tofu, thinly chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp hot paprika or chili powder
  • 2 tbsp tamari sauce
  • 1.5 tbsp cooking oil (vegetable or canola oil recommended)
  • 10 pieces rice paper wrappers

Equipment

  • skillet
  • Shallow dish

Method
 

Instructions
  1. Heat 1.5 tablespoons of cooking oil in a skillet over medium heat. Add the thinly chopped tofu and 1 teaspoon of hot paprika or chili powder. Cook, stirring occasionally, until the tofu is golden brown on all sides, about 5-7 minutes.
  2. Add chopped cabbage, carrots, spinach (if using), minced garlic, grated ginger, and 2 tablespoons of tamari sauce to the skillet. Stir well to combine. Cover the pan and cook for 4 minutes until vegetables soften slightly.
  3. Stir in the remaining minced garlic and chopped scallions. Continue cooking, uncovered, for another 4 minutes to allow flavors to meld. Remove from heat and let the filling cool slightly.
  4. Fill a shallow dish with warm water. Soak each rice paper wrapper one at a time for about 15-20 seconds or until pliable. Lay flat on a clean surface.
  5. Place a generous spoonful of the cooled filling in the center of each softened wrapper. Fold in the sides and roll tightly like a burrito to enclose the filling completely.
  6. Heat a few tablespoons of oil in a skillet over medium heat. Fry the spring rolls seam-side down first to seal them, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per side.
  7. Remove from oil and drain on paper towels. Serve immediately with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or peanut sauce.