Sugar-Free Tofu Spring Rolls
Elevate your appetizer game with these delightful Sugar-Free Tofu Spring Rolls, a vibrant and health-conscious twist on the classic! Packed with fresh, julienned vegetables like carrot, cucumber, red bell pepper, and purple cabbage, and paired with lightly pan-fried extra-firm tofu, these rolls are as nutritious as they are visually stunning. Wrapped in delicate rice paper and infused with aromatic mint, basil, and cilantro, every bite bursts with refreshing flavors. The accompanying homemade dipping sauce combines soy sauce, rice vinegar, lime juice, and garlic, delivering the perfect balance of tangy and savory notes. These hand-rolled spring rolls are sugar-free, vegan-friendly, and ready in just 30 minutes, making them a wholesome and easy option for a light meal, appetizer, or party platter.
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Recipe Information
Ingredients
- 200 grams Extra-firm tofu
- 8 sheets Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 100 grams, thinly shredded Purple cabbage
- 10 pieces Fresh mint leaves
- 10 sprigs Fresh cilantro
- 10 pieces Fresh basil leaves
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
- 1 clove, minced Garlic
- 2 tablespoons Crushed peanuts (optional)
Instructions
Drain the tofu and press it between two plates for 10 minutes to remove excess moisture. Slice it into thin strips.
Heat a non-stick skillet over medium heat and lightly pan-fry the tofu strips for 3-5 minutes until golden. Set aside to cool.
Prepare the vegetables by julienning the carrot, cucumber, and bell pepper, and shredding the purple cabbage.
Fill a large, shallow dish with warm water. Working one at a time, immerse a rice paper wrapper in the water for 15-20 seconds or until it softens. Lay it flat on a clean, damp kitchen towel or cutting board.
Layer a small handful of purple cabbage, a few strips of carrot, cucumber, and bell pepper, along with a couple of tofu strips in the center of the rice paper. Add a mint leaf, a cilantro sprig, and a basil leaf.
Fold the sides of the rice paper inward and roll tightly from the bottom upwards, like a burrito. Repeat for all 8 wrappers.
To make the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, lime juice, and minced garlic in a small bowl.
Serve the spring rolls immediately with the prepared dipping sauce. Optionally, garnish the dipping sauce with crushed peanuts for extra texture.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1533 mg | 118% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1863 mg | 40% | |
*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.
