High-Fiber High-Protein Cabbage and Tofu Spring Rolls
These High-Fiber High-Protein Cabbage and Tofu Spring Rolls are packed with vibrant veggies and protein-rich tofu, offering a healthy and versatile meal option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 3 cups cabbage, chopped thinly
- 2 carrots, cut thinly into strips (or roughly grated)
- 8 oz (200g) tofu, chopped thinly
- 1 tsp hot paprika or chili powder
- 2 tbsp tamari sauce
- 3 cloves garlic, minced or pressed
- 1 tbsp ginger, grated
- 1 ½ tbsp olive oil
- 3 scallions, thinly chopped
- 1 cup spinach (optional), chopped
- 10 rice paper wrappers
Instructions
- Heat a large nonstick pan over medium heat. Drizzle in the olive oil.
- Add the chopped tofu to the pan. Sauté on both sides for about 3 minutes, adding in the hot paprika until golden brown.
- Toss in your chopped cabbage, carrots, spinach (if using), one minced garlic clove, ginger, and tamari sauce. Cover the pan and cook for 3-4 minutes until veggies soften but remain crunchy.
- Stir in the remaining minced garlic and scallions, cooking for another 3-4 minutes.
- Allow the mixture to cool while you prepare the rice paper wrappers.
- Dip each rice paper wrapper in warm water for about 10 seconds until softened, then place on a flat plate.
- Add 2-3 tablespoons of the veggie-tofu mixture in the center of the wrapper and wrap it like a burrito, folding in the sides first.
- Heat oil in the pan again and place the rolls in it, starting with the sealed side down. Fry for 1-2 minutes until golden brown, then flip and fry the other side.
- Serve immediately with your favorite spicy sauce.
Notes
Best enjoyed fresh and warm. Can be paired with spicy peanut sauce, soy sauce, or sweet chili sauce.