High Protein Fresh Vegetable Spring Rolls
Elevate your appetizer game with these High Protein Fresh Vegetable Spring Rolls—an irresistible combination of vibrant veggies and golden-crisp tofu, all wrapped in delicate rice paper for a nutrient-packed, handheld delight. Perfect for vegans and health-conscious foodies, this recipe features a colorful array of julienned red bell pepper, carrot, cucumber, shredded red cabbage, creamy avocado, and fresh herbs like mint and cilantro. The tofu, pan-seared to perfection and seasoned with soy sauce, sesame oil, and garlic powder, adds an extra boost of plant-based protein to every bite. Ready in just under 35 minutes, these spring rolls are ideal for meal prep, light lunches, or party appetizers, and pair beautifully with peanut sauce or hoisin sauce for dipping. Discover how to transform simple ingredients into a fresh, flavorful dish that’s as nutritious as it is indulgent!
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 12 pieces Rice paper wrappers
- 1 whole Red bell pepper
- 1 large Carrot
- 1 small Cucumber
- 1 medium Avocado
- 1 cup Red cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- as needed Water
Instructions
Press the tofu to remove excess moisture by wrapping it in a towel and pressing it with a heavy object for about 10 minutes.
Slice the pressed tofu into thin strips about 1/2-inch wide and 2 inches long.
In a medium frying pan, heat sesame oil over medium heat. Add the tofu strips and cook until golden brown on all sides, about 8-10 minutes.
Once the tofu is golden, add soy sauce, garlic powder, and salt. Stir to coat evenly. Remove the tofu from heat and let it cool.
While the tofu is cooling, julienne the red bell pepper, carrot, and cucumber into thin matchstick-sized strips.
Slice the avocado into thin slices and shred the red cabbage finely.
Prepare a large bowl of warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds, until soft and pliable.
Lay the softened rice paper flat on a clean, damp kitchen towel.
On the bottom third of the wrapper, arrange a small amount of each vegetable: red bell pepper, carrot, cucumber, avocado, red cabbage, and a few mint leaves.
Add a few cilantro leaves and a portion of the cooked tofu on top of the vegetables.
Fold the sides of the rice paper over the filling, then carefully roll it from the bottom to the top, keeping it tight but not too tight to tear the wrapper.
Repeat the process with the remaining wrappers and filling ingredients.
Serve the spring rolls fresh with your favorite dipping sauce, such as peanut sauce or hoisin sauce.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 21.2 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3231 mg | 249% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3416 mg | 73% | |
*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.
