Low Carb Tofu Spring Rolls
Elevate your appetizer game with these vibrant and healthy Low Carb Tofu Spring Rolls, an irresistible twist on the traditional favorite. Packed with flavorful firm tofu, crisp julienned vegetables like cucumber, carrot, and red bell pepper, and fresh leafy greens, each spring roll is a refreshing bite bursting with texture and taste. Wrapped in romaine or butter lettuce instead of rice paper, these rolls boast a low-carb profile that’s perfect for health-conscious eaters or keto enthusiasts. Aromatic herbs like cilantro and mint bring a fresh zing, while creamy avocado adds indulgence to every roll. Whether served with a tangy chili dipping sauce or enjoyed on their own, these quick-to-prepare spring rolls make for an elegant finger food, light lunch, or shareable snack everyone will love. Ready in just 30 minutes, this easy recipe is a colorful way to savor wholesome ingredients without sacrificing flavor!
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Recipe Information
Ingredients
- 8 ounces Firm tofu
- 1 tablespoon Olive oil
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Garlic powder
- 8 leaves Romaine or butter lettuce leaves
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 medium, julienned Red bell pepper
- 0.25 cup, chopped Fresh cilantro
- 0.25 cup Fresh mint leaves
- 1 medium, sliced Avocado
- 0.25 cup Chili sauce (optional, for dipping)
Instructions
Press the firm tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object (like a skillet) on top for 15 minutes.
Cut the pressed tofu into thin strips.
Heat olive oil in a skillet over medium heat. Add the tofu strips and cook for 5-7 minutes, turning occasionally until golden brown on all sides.
Add soy sauce and garlic powder to the skillet. Toss the tofu strips to coat evenly, and cook for an additional 1-2 minutes. Remove the tofu from heat and let it cool slightly.
Prepare the vegetables by julienning the cucumber, carrot, and red bell pepper. Chop the cilantro and leave the mint leaves whole.
Lay one lettuce leaf on a clean surface or plate. Place a few strips of tofu in the center, followed by a small amount of cucumber, carrot, and bell pepper. Add a sprinkle of cilantro and a couple of mint leaves. Top with an avocado slice.
Carefully fold the lettuce leaf over the filling, tucking in the sides as you roll to form a tight spring roll. Repeat with the remaining lettuce leaves and fillings.
Serve the spring rolls immediately with chili sauce for dipping, if desired.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 27.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2753 mg | 59% | |
*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.
