Whole30 Tofu Spring Rolls
Get ready to elevate your snacking game with these vibrant and healthy Whole30 Tofu Spring Rolls! Perfectly crafted to align with Whole30 guidelines, this recipe swaps traditional rice paper wrappers for crisp butter lettuce leaves, creating a refreshing and gluten-free twist. Packed with vibrant veggies like carrot, cucumber, and red bell pepper, alongside flavorful additions of fresh cilantro, mint, and crunchy cashew "tofu," every bite is bursting with texture and wholesome goodness. The rolls are complemented by a tangy coconut aminos and lime dipping sauce for an unbeatable flavor pairing. Quick to prepare—ready in just 25 minutes—these no-cook spring rolls are not only visually stunning but also make for an ideal light meal or snack option. Perfect for anyone seeking a clean, delicious, and nutrient-packed dish!
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Recipe Information
Ingredients
- 12 leaves Butter lettuce leaves
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.25 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 0.5 cup Raw cashews
- 3 tablespoons Coconut aminos
- 2 tablespoons Fresh lime juice
- 1 clove Garlic clove
- 1 teaspoon Fresh ginger
- 1 teaspoon Olive oil
- 1 cup Cauliflower rice
Instructions
Prepare the vegetables: Peel the carrot and julienne it into thin strips. Slice the cucumber and red bell pepper into equally thin strips. Set them aside.
Chop the fresh cilantro and mint leaves and set them aside for adding a burst of freshness to the rolls.
In a food processor, pulse the raw cashews until they are chopped into small, coarse pieces to mimic the tofu texture.
In a small bowl, mix coconut aminos, fresh lime juice, minced garlic clove, and grated fresh ginger to create a simple dipping sauce. Set aside.
Heat olive oil in a non-stick skillet over medium heat. Add the cauliflower rice and lightly sauté it for 3-5 minutes until softened but not overly cooked. Sprinkle with a pinch of salt, if desired, and set aside to cool.
Lay a butter lettuce leaf flat on a clean surface. Place a small amount of sautéed cauliflower rice in the center of the leaf.
Layer a few pieces of carrot, cucumber, and red bell pepper on top of the cauliflower rice. Add a small amount of chopped cashews and a few sprigs of cilantro and mint.
Carefully roll the butter lettuce leaf from the bottom up, folding in the sides to create a tight spring roll shape. Repeat with the remaining lettuce leaves and filling.
Serve the spring rolls immediately with the dipping sauce on the side for a flavorful Whole30-compliant snack or light meal.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.2 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1928 mg | 41% | |
*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.
