Description
Comforting and satisfying spring rolls filled with crisp cabbage, tender carrots, and protein-rich tofu, flavored with garlic, ginger, and paprika.
Ingredients
Scale
- 3 cups cabbage, chopped thinly (about 250–300 g)
- 2 carrots, cut thinly into strips or roughly grated
- 8 oz / 200 g firm tofu, chopped thinly
- 1 tsp hot paprika or chili powder
- 2 tbsp tamari sauce (use low-sodium if needed)
- 3 cloves garlic, minced or pressed
- 1 tbsp ginger, grated
- 1 1/2 tbsp olive oil (for sautéing)
- 3 scallions, thinly chopped
- 1 cup spinach (optional), chopped
- 10 rice paper wrappers
- Additional oil for pan-frying (about 1 tbsp)
Instructions
- Prep your ingredients: thinly chop the cabbage, julienne or grate the carrots, chop the scallions, grate the ginger, mince the garlic, and dice the tofu into thin strips.
- Heat a large nonstick pan over medium-high heat. Add about 1 tsp olive oil and place the tofu pieces in a single layer, sprinkling 1 tsp hot paprika over the tofu.
- Sauté tofu on both sides for about 3 minutes until lightly browned. Remove tofu briefly to a plate.
- Add 1/2 tbsp olive oil to the pan (if needed), then add cabbage, carrots, spinach, 1 minced clove of garlic, grated ginger, and tamari. Stir to combine.
- Cover the pan and steam/sauté for 3–4 minutes until vegetables soften but keep good texture.
- Remove the lid, add the rest of the minced garlic and scallions, return tofu to the pan, and stir for another 3–4 minutes to combine flavors.
- Transfer the mixture to a bowl and let it cool for 5–8 minutes.
- Fill a plate with warm water and submerge one rice paper wrapper for about 10 seconds until it softens slightly.
- Place the wrapper flat on a plate. Add 2–3 tablespoons of filling, fold sides in, and roll tightly from the bottom.
- Heat a pan over medium heat, add about 1 tsp oil, and place the rolls seam-side down. Cook for 1–2 minutes on each side until golden brown.
- Repeat with remaining wrappers and filling. Serve immediately with your favorite dip.
Notes
Cool the filling to prevent tearing the rice paper. If using spinach or varying types of veggies, adjust cooking times to maintain textures.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 223
- Sugar: 2g
- Sodium: 325mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg