Description
These high-fiber, high-protein spring rolls are a delightful way to enjoy nutritious meals without sacrificing flavor. Packed with fresh vegetables and crispy tofu, they offer a perfect balance of taste and health benefits. Ideal for breakfast, lunch, or dinner, these easy-to-make rolls can be customized based on your preferences or whatever you have on hand. With just 30 minutes from prep to plate, they’re a fantastic option for busy weeknights or meal prep. Serve them with your favorite dipping sauce for an extra kick!
Ingredients
- 3 cups cabbage, chopped thinly
- 2 carrots, cut into thin strips
- 1 cup spinach (optional), chopped
- 8 oz tofu, chopped thinly
- 10 rice paper wrappers
- Olive oil
- Tamari sauce
- Garlic
- Ginger
- Hot paprika
Instructions
- In a nonstick pan, sauté tofu in olive oil with hot paprika until golden brown. Add cabbage, carrots, spinach (if using), garlic, ginger, and tamari; cover and cook until tender.
- Mix in remaining garlic and scallions; cool slightly.
- Soak rice paper wrappers in water until soft. Fill each wrapper with the vegetable mixture and roll tightly.
- Fry the spring rolls in a nonstick pan until golden brown on both sides.
- Serve immediately with dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Plant-based
Nutrition
- Serving Size: 2 spring rolls (100g)
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg