High Protein Vegetable Spring Rolls
Elevate your snacking or meal prep game with these High Protein Vegetable Spring Rolls—an irresistibly fresh and healthy recipe packed with plant-based protein and vibrant vegetables. Featuring extra-firm tofu, protein-rich edamame, and a medley of colorful, crisp veggies like carrots, red bell peppers, cucumber, and red cabbage, these spring rolls are wrapped in delicate rice paper sheets for a light and satisfying dish. Infused with fresh herbs like mint and cilantro, they’re perfect for a burst of flavor in every bite. Dip them in a creamy umami-rich peanut sauce with a hint of lime and ginger for a tangy, nutty kick that takes these rolls to the next level. Ready in just 30 minutes, these spring rolls are a delightful option for a nutritious lunch, appetizer, or on-the-go snack! Perfect for vegans, vegetarians, or anyone looking to enjoy a healthy and high-protein treat.
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 200 grams Extra-firm tofu
- 1 cup Edamame (shelled)
- 1 medium (julienned) Carrot
- 1 medium (julienned) Red bell pepper
- 1 medium (julienned) Cucumber
- 1 cup (shredded) Red cabbage
- 8 sprigs Fresh mint leaves
- 8 sprigs Fresh cilantro
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Peanut butter
- 2 tablespoons Water
- 1 teaspoon Maple syrup
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Ginger
Instructions
Press the extra-firm tofu with a clean kitchen towel or tofu press to remove excess moisture. Cut it into thin strips.
In a non-stick skillet, lightly spray with oil (optional for a healthier option) and cook the tofu strips on medium heat until golden brown on all sides, about 5 minutes. Remove from heat and let cool.
Prepare the vegetables: julienne the carrot, red bell pepper, and cucumber. Shred the red cabbage if not already shredded.
Cook the edamame in boiling water for 3-5 minutes if not pre-cooked. Drain and allow it to cool.
In a shallow, wide bowl, pour warm water. Dip a rice paper wrapper into the warm water for about 10-15 seconds until it softens, then transfer it carefully onto a clean, damp surface or plate.
Place a few pieces of tofu, edamame, carrot, red bell pepper, cucumber, and red cabbage on the lower third of the rice paper. Add 1 sprig of mint and 1 sprig of cilantro on top of the filling.
Fold the sides of the wrapper inward, then roll tightly from the bottom to seal the spring roll. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together soy sauce, lime juice, peanut butter, water, maple syrup, minced garlic, and grated ginger in a small bowl until smooth and creamy.
Serve the spring rolls fresh with the dipping sauce on the side. Enjoy immediately!
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 27.2 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1672 mg | 129% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2697 mg | 57% | |
*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.
