Gluten-Free Tofu Spring Rolls
Fresh, vibrant, and perfect for any occasion, these Gluten-Free Tofu Spring Rolls are a delightful mix of flavor and texture, wrapped up in a nourishing, handheld treat. Featuring marinated crispy tofu, crunchy vegetables like julienned carrots, purple cabbage, and crisp cucumber, alongside fragrant fresh mint and cilantro, these rice paper-wrapped rolls deliver a refreshing bite with every mouthful. Paired with a creamy peanut butter dipping sauce infused with lime juice and maple syrup, this recipe is both gluten-free and plant-based, making it ideal for those seeking a healthy yet indulgent option. Quick to prepare in under 45 minutes, these spring rolls are perfect for appetizers, meal prep, or a light lunch, offering a colorful and versatile dish that's sure to impress family and friends.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 block (approximately 14 oz) Firm tofu
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 2 cloves (minced) Garlic
- 1 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 3 ounces Rice vermicelli noodles (gluten-free)
- 1 bowl (for softening rice wrappers) Warm water
- 3 tablespoons Peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Tamari (for dipping sauce)
- 1 tablespoon Maple syrup
- 2 tablespoons Water (for dipping sauce)
Instructions
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes to remove excess water.
Cut the tofu into thin strips and place in a shallow dish.
In a small bowl, combine 3 tablespoons tamari, 1 tablespoon sesame oil, and minced garlic. Pour over the tofu strips and let marinate for 15 minutes.
Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Heat a non-stick skillet over medium heat and cook the marinated tofu strips for 2-3 minutes on each side until golden and slightly crispy. Remove from heat.
Prepare the vegetables by julienning the carrot and cucumber, thinly slicing the red bell pepper, and shredding the purple cabbage.
Fill a large shallow dish or bowl with warm water. Submerge one rice paper wrapper in the water for 15-20 seconds until pliable but not too soft. Place the softened wrapper on a clean, damp surface.
To assemble the spring rolls, place a small amount of cooked rice noodles, tofu strips, julienned carrots, cucumber, red bell pepper, shredded cabbage, mint leaves, and cilantro leaves in the center of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to encase the filling. Repeat with the remaining wrappers and ingredients.
To prepare the dipping sauce, whisk together peanut butter, lime juice, 1 tablespoon tamari, maple syrup, and 2 tablespoons water in a small bowl until smooth. Adjust the consistency with more water if desired.
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 43.0 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1207 mg | 93% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
