Vegan Fresh Spring Rolls
Bright, colorful, and bursting with fresh flavors, these Vegan Fresh Spring Rolls are the ultimate healthy snack or appetizer. Featuring crisp julienned vegetables like carrots, cucumbers, and red bell peppers, alongside shredded red cabbage, golden pan-fried tofu, and tender rice vermicelli noodles, they're wrapped delicately in soft rice paper for a light yet satisfying bite. Fresh mint and cilantro elevate each roll with aromatic vibrancy, while creamy peanut sauce provides the perfect dipping companion. Ready in just 35 minutes, these spring rolls are not only easy to assemble but also gluten-free, plant-based, and packed with crunch and nutrition. Perfect for a refreshing snack or a stunning starter at any gathering, these homemade gems are guaranteed to impress!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 200 grams Firm tofu
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 100 grams Red cabbage
- 20 leaves Fresh mint leaves
- 20 leaves Fresh cilantro leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 100 grams Cooked rice vermicelli noodles
- 0.5 cup Peanut sauce
Instructions
Press the tofu to remove excess moisture. Cut the tofu into thin strips.
In a pan, heat the sesame oil over medium heat. Add the tofu strips and cook until golden brown on all sides, about 5 minutes. Set aside.
Peel the carrot and slice it into thin julienne strips. Cut the cucumber and red bell pepper into thin strips as well. Finely shred the red cabbage.
Prepare the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain.
Fill a large, shallow dish with warm water. Immerse one rice paper wrapper into the water for about 10-15 seconds, or until soft and pliable.
Carefully lay the softened rice paper wrapper on a clean, flat surface. Arrange a small amount of tofu, carrot, cucumber, red bell pepper, and red cabbage horizontally on the bottom third of the wrapper. Add a small handful of rice vermicelli noodles and a few mint and cilantro leaves.
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, sealing the spring roll.
Repeat this process with the remaining ingredients.
Serve the spring rolls with peanut sauce for dipping.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 38.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1774 mg | 38% | |
*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.
