High Protein Vegetable Rolls
Packed with vibrant colors and loaded with nutrients, these High Protein Vegetable Rolls are a fresh and wholesome twist on traditional spring rolls. Featuring a delightful combination of seared tofu, protein-rich quinoa, and crisp, julienned vegetables like carrot, cucumber, and red bell pepper, all wrapped in soft rice paper wrappers, this recipe delivers both flavor and nourishment. The rolls are elevated with a creamy, tangy peanut-lime dipping sauce, making every bite irresistible. Perfect for a quick yet nutritious lunch, appetizer, or snack, these rolls are ideal for vegetarians, vegans, and anyone seeking a gluten-free or high-protein meal option. Ready in just 30 minutes, they're an easy way to enjoy a healthy, refreshing dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 200 grams Firm tofu
- 1 cup Cooked quinoa
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Purple cabbage, shredded
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 2 tablespoons Peanut butter
- 1 tablespoon Lime juice
- 1 teaspoon Maple syrup
- 2 tablespoons Water
Instructions
Press the firm tofu for 15 minutes to remove excess moisture, then slice into thin, rectangular strips.
Heat a non-stick pan over medium heat and lightly sear the tofu strips on both sides for about 2-3 minutes, adding 1 teaspoon of soy sauce and the sesame oil for flavor. Let it cool before assembling.
Prepare all the vegetables: julienne the carrot, cucumber, and red bell pepper, and shred the purple cabbage. Chop the cilantro and mint leaves.
Cook the quinoa according to package instructions if not already done. Let it cool completely.
To make the dressing: In a small bowl, whisk together the peanut butter, lime juice, maple syrup, water, and 1 tablespoon of soy sauce until smooth. Set aside.
Fill a shallow bowl or plate with warm water. Dip a rice paper wrapper into the water for 10-15 seconds until it softens slightly, then lay it flat on a clean surface or cutting board.
In the center of the wrapper, layer a small handful of quinoa, a strip or two of tofu, and an assortment of julienned vegetables. Add a few leaves of cilantro and mint for freshness.
Fold in the sides of the wrapper and roll it tightly from the bottom, similar to rolling a burrito. Repeat the process with the remaining rice paper wrappers and fillings.
Serve the rolls immediately with the peanut-lime dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2175 mg | 95% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 28.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2269 mg | 48% | |
*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.
