Low Fat Tofu Spring Rolls
Light, refreshing, and bursting with vibrant flavors, these Low Fat Tofu Spring Rolls are the perfect healthy appetizer or light meal. Packed with crunchy julienned vegetables, tender extra-firm tofu, fresh herbs like cilantro and mint, and vermicelli noodles, all wrapped in delicate rice paper wrappers, these rolls offer a delightful balance of textures and tastes. They're paired with a tangy homemade dipping sauce made with low-sodium soy sauce, lime juice, and a hint of Sriracha for a customizable kick. Quick to prepare in just 40 minutes and requiring only light pan-frying for the tofu, this recipe is a low-fat, nutrient-packed option that’s ideal for any occasion. Serve them fresh for the ultimate guilt-free enjoyment! Perfect for fans of healthy, plant-based, and Asian-inspired recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 block (about 14 oz) Extra-firm tofu
- 12 pieces Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 0.5 cup, chopped Fresh cilantro
- 0.25 cup, chopped Fresh mint leaves
- 1 cup Cooked vermicelli noodles
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Rice vinegar
- 1 clove, minced Garlic
- 2 tablespoons Water
- 0.5 teaspoon Sriracha (optional)
Instructions
Start by preparing the tofu. Wrap the block of tofu in a clean kitchen towel and press it gently under a heavy object for 15 minutes to remove excess water.
Once pressed, cut the tofu into thin strips and lightly pan-fry in a nonstick pan over medium heat for 5-7 minutes, until slightly golden. Set aside to cool.
Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to cool them down. Set aside.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper into thin strips. Chop the cilantro and mint leaves.
Set up a workstation: Fill a large shallow dish with warm water for dipping the rice paper wrappers. Lay out a clean surface (like a damp kitchen towel) for rolling the spring rolls.
One at a time, dip a rice paper wrapper into the warm water for 10-15 seconds until soft but not overly soggy. Lay the softened wrapper flat on the work surface.
Add a small handful of vermicelli noodles to the center of the wrapper, followed by a few strips of tofu, julienned vegetables, and a sprinkling of cilantro and mint.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly to form the spring roll. Repeat with the remaining wrappers and fillings.
Prepare the dipping sauce: In a small bowl, mix the low-sodium soy sauce, lime juice, rice vinegar, garlic, water, and Sriracha (if using). Stir well to combine.
Serve the spring rolls fresh with the dipping sauce. Enjoy immediately for the best flavor and texture!
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 16.4 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3017 mg | 232% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2143 mg | 46% | |
*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.
