Tofu Spring Rolls
Fresh, vibrant, and delightfully light, these Tofu Spring Rolls are the perfect healthy appetizer or light meal. Packed with crisp vegetables like carrots, cucumbers, and red bell peppers, and paired with golden-browned marinated tofu, these rolls bring a refreshing crunch and satisfying protein punch to every bite. Enhanced with aromatic fresh mint, cilantro, and lettuce, each rice paper-wrapped roll is as nourishing as it is flavorful. The creamy peanut dipping sauce, featuring hoisin, rice vinegar, and a touch of lime, adds a savory-sweet finish that perfectly complements the rolls. With just 35 minutes from start to finish, this easy recipe makes for a quick, vegan-friendly dish that’s perfect for entertaining, meal prep, or enjoying guilt-free snacking.
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Recipe Information
Ingredients
- 8 oz Firm tofu
- 12 sheets Rice paper wrappers
- 1 medium Carrot
- 1 medium Cucumber
- 0.5 medium Red bell pepper
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro
- 6 pieces Lettuce leaves
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tbsp Fresh lime juice
- 1 tbsp Rice vinegar
- 2 tbsp Peanut butter
- 1 tbsp Hoison sauce
- 2 tbsp Warm water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Drain the firm tofu and press it under a heavy object for about 15 minutes to remove excess water.
Cut the pressed tofu into thin strips about 1/2 inch thick.
In a medium bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of lime juice. Toss the tofu strips in this mixture and let it marinate for at least 10 minutes.
While the tofu marinates, prep the vegetables: slice the carrot, cucumber, and red bell pepper into matchstick-sized pieces.
Prepare the dipping sauce by combining 2 tablespoons of peanut butter, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of warm water. Whisk until smooth and creamy.
Heat a non-stick frying pan over medium heat and add the marinated tofu. Cook for about 5 minutes, turning occasionally, until the tofu is golden brown on all sides. Set aside to cool.
Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 5-10 seconds until soft.
Place the softened wrapper onto a clean, flat surface. Arrange a few pieces of tofu, carrot, cucumber, and red bell pepper across the center.
Add a lettuce leaf, 1 or 2 mint leaves, and 1 sprig of cilantro on top of the vegetables.
Gently fold the sides of the wrapper over the filling and then roll tightly from the bottom up, like a burrito, ensuring the filling is secured. Repeat with the remaining ingredients.
Serve the tofu spring rolls immediately with the prepared peanut dipping sauce.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 20.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1404 mg | 30% | |
*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.
