Soy-Free Tofu Spring Rolls
Say hello to your newest obsession—Soy-Free Tofu Spring Rolls, a fresh and vibrant spin on a classic dish designed for those avoiding soy. These rolls feature handmade chickpea-based tofu, a protein-packed alternative that perfectly complements the crisp, colorful medley of julienned carrots, cucumber slices, and shredded red cabbage. Wrapped in delicate rice paper and paired with a creamy sunflower seed butter dipping sauce, these spring rolls are bursting with flavor and texture in every bite. Perfect for light lunches, appetizer spreads, or meal prep, they come together in just 40 minutes and are ideal for anyone seeking a vegan, gluten-free, soy-free treat packed with wholesome ingredients and refreshing Asian-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpea flour
- 2 cups Water
- 0.25 teaspoons Salt
- 8 pieces Rice paper wrappers
- 1 cup Julienned carrots
- 1 cup Cucumber slices
- 1 cup Shredded red cabbage
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 0.25 cup Sunflower seed butter
- 1 tablespoon Lime juice
- 1 tablespoon Maple syrup
- 1 teaspoon Coconut aminos
- 2 tablespoons Water (for dipping sauce)
Instructions
To make the chickpea tofu, combine the chickpea flour, water, and salt in a medium saucepan. Whisk until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pan (about 5–7 minutes).
Pour the mixture into an oiled or parchment-lined small container. Smooth the top with a spatula and let it cool completely. Once set, cut into strips about 3 inches long and 1/2 inch thick.
Prepare the vegetable fillings: julienne the carrots, slice the cucumbers into thin sticks, and shred the red cabbage. Wash and dry the cilantro and mint leaves.
To make the dipping sauce, stir together the sunflower seed butter, lime juice, maple syrup, coconut aminos, and 2 tablespoons water until smooth. Adjust consistency by adding more water if needed.
To assemble the spring rolls, soak one rice paper wrapper in warm water for 10–15 seconds, then lay it on a clean, damp surface.
Place a few strips of chickpea tofu, some julienned carrots, cucumber slices, shredded cabbage, and a few leaves of cilantro and mint in the center of the wrapper.
Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal. Repeat with the remaining wrappers and fillings.
Serve the spring rolls fresh with the sunflower seed butter dipping sauce on the side.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 55.7 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3616 mg | 77% | |
*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.
