High-Fiber High-Protein Spring Rolls (Print Version)
Crispy spring rolls packed with tofu, cabbage, and carrots for a wholesome meal rich in fiber and protein.
# Ingredients:
→ Vegetables
01 -
3 cups cabbage, finely shredded
02 -
2 medium carrots, julienned
03 -
1 cup spinach, chopped (optional)
04 -
2 scallions, thinly sliced
→ Protein
05 -
8 ounces firm tofu, cut into thin strips
→ Wraps
06 -
10 rice paper wrappers
→ Seasonings and Oils
07 -
1 1/2 tablespoons olive oil
08 -
2 tablespoons tamari sauce
09 -
2 cloves garlic, minced
10 -
1 teaspoon fresh ginger, grated
11 -
1/2 teaspoon hot paprika
# Instructions:
01 -
In a large nonstick skillet, heat olive oil over medium heat. Add tofu and hot paprika; sauté until tofu is golden brown on all sides.
02 -
Incorporate cabbage, julienned carrots, chopped spinach (if using), half the garlic, ginger, and tamari sauce. Cover and cook until vegetables are just tender.
03 -
Stir in the remaining garlic and sliced scallions. Remove from heat and allow mixture to cool slightly.
04 -
Fill a large, shallow dish with warm water. Soak one rice paper wrapper at a time for 15-20 seconds until pliable but not torn.
05 -
Lay soaked wrapper on a damp towel. Spoon a portion of the vegetable-tofu mixture onto the lower third, fold sides inward, and roll tightly to seal.
06 -
Heat a nonstick skillet over medium-high heat. Fry assembled rolls for 2-3 minutes per side until crisp and golden.
07 -
Arrange hot spring rolls on a serving plate. Serve immediately with dipping sauce as desired.
# Notes:
01 -
Ensure rice paper wrappers are not over-soaked to prevent tearing during assembly.
02 -
Allow filling to cool before rolling to avoid softening the wrappers excessively.