Vegetarian Spring Rolls
Fresh, vibrant, and bursting with flavor, these Vegetarian Spring Rolls are the perfect light yet satisfying appetizer, snack, or meal. Packed with crisp julienned vegetables like carrot, cucumber, and red bell pepper, alongside shredded purple cabbage, fragrant mint, and cilantro, each roll delivers a refreshing crunch. Protein-rich tofu adds heartiness and is pan-seared with soy sauce for a savory twist. Wrapped in delicate rice paper and paired with a zesty sweet chili-lime dipping sauce, these spring rolls are as easy to make as they are to enjoy. Ready in just 35 minutes, they're a healthy, gluten-free, and crowd-pleasing option for any occasion. Perfect for those seeking fresh, homemade Asian-inspired cuisine!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Purple cabbage
- 0.5 cup Mint leaves
- 0.5 cup Cilantro
- 200 grams Tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Olive oil
- 0.5 teaspoon Black pepper
- 0.5 cup Sweet chili sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
Instructions
Begin by preparing your vegetables: peel the carrot and cucumber, then julienne both, along with the red bell pepper.
Finely shred the purple cabbage to ensure it is uniform in size for even distribution.
Cut the tofu into thin, rectangular strips for easier handling in the spring rolls.
In a non-stick skillet, heat olive oil over medium heat. Add the tofu strips and sauté for about 3-5 minutes until slightly golden on all sides. Season with soy sauce, black pepper, and salt.
Once the tofu is cooked, set aside and allow it to cool slightly.
Prepare a large shallow dish filled with warm water to soften the rice paper wrappers. Dip each rice paper wrapper into the water for about 15-20 seconds until soft and flexible.
Lay the softened rice paper wrapper on a clean, dry surface (like a cutting board or damp towel).
Arrange a small amount of carrot, cucumber, red bell pepper, shredded cabbage, tofu, a few mint leaves, and cilantro on the lower third of the rice paper. Be careful not to overfill.
Fold the sides of the rice paper over the filling. Bring up the bottom flap to enclose the filling and then roll upwards tightly like a burrito.
Repeat the process with the remaining ingredients.
To make the dipping sauce, combine sweet chili sauce and lime juice in a small bowl and mix well.
Serve the fresh spring rolls with the prepared dipping sauce.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 82.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1131 mg | 87% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2039 mg | 43% | |
*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.
