Description
These High-Fiber High-Protein Tofu Spring Rolls are a nutritious and delicious appetizer or light meal option. Packed with fresh vegetables, flavorful tofu, and wrapped in delicate rice paper, these spring rolls are sautéed and pan-fried to achieve a perfect golden crisp outside while keeping the filling tender and savory inside. They offer a healthy boost of fiber, protein, and vibrant flavors, ideal for a nutritious snack or lunch.
Ingredients
Scale
Vegetables and Tofu
- 3 cups cabbage, chopped thinly
- 2 carrots, cut thinly in strips or grated
- 1 cup spinach, chopped (optional)
- 8 oz tofu, chopped thinly
- 3 cloves garlic, minced (divided)
- 1 tbsp ginger, grated
- 1 tsp hot paprika or chili powder
- 2 tbsp tamari sauce
Other
- 10 rice paper wrappers
- Olive oil for sautéing and frying
Instructions
- Sauté tofu: Heat olive oil in a nonstick pan over medium heat. Add chopped tofu and sprinkle with hot paprika or chili powder. Cook for about 3 minutes, stirring occasionally, until the tofu becomes golden brown and slightly crisp.
- Add vegetables and flavorings: To the pan, add the chopped cabbage, carrot strips, spinach (if using), one clove of minced garlic, grated ginger, and tamari sauce. Cover the pan and cook for 3-4 minutes until the vegetables become tender but still crisp.
- Finish cooking the filling: Stir in the remaining two cloves of garlic and scallions if desired (note: scallions were mentioned in the instructions but not ingredients, assume 2 scallions, finely chopped). Continue to cook for an additional 3-4 minutes to meld flavors and slightly soften the vegetables further.
- Prepare rice paper wrappers: Soak each rice paper wrapper briefly in warm water for about 10 seconds until pliable. Place on a flat plate to assemble.
- Assemble spring rolls: Spoon a portion of the tofu and vegetable mixture onto the softened rice paper, then fold and roll tightly like a burrito, ensuring the seam is sealed well.
- Fry spring rolls: In the same nonstick pan, heat a small amount of olive oil over medium heat. Place spring rolls seam-side down and fry for 1-2 minutes on each side until golden brown and crispy.
- Serve: Serve the spring rolls immediately while hot with your favorite dipping sauce such as soy sauce, sweet chili sauce, or peanut sauce.
Notes
- Spinach is optional but adds extra nutrients and flavor.
- Adjust the amount of chili powder or paprika to your preferred spice level.
- If desired, scallions can be added for more flavor; finely chop about 2 scallions and add in step 3.
- Rice paper wrappers soften quickly; avoid soaking too long to prevent tearing.
- To make the recipe gluten free, ensure tamari sauce is certified gluten free.
- Use extra-firm tofu for best texture that holds up while frying.
