Description
Crispy, savory spring rolls filled with tofu, cabbage, and carrots, perfect for a healthy snack or meal.
Ingredients
Scale
- 3 cups cabbage, chopped thinly
- 2 carrots, cut thinly in strips (or roughly grated)
- 8 oz (200 g) 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 1/2 tbsp olive oil
- 3 scallions, thinly chopped
- 1 cup spinach (optional), chopped
- 10 rice paper wrappers
Instructions
- Prepare the tofu: heat 1/2 tbsp of the olive oil in a large nonstick pan over medium-high heat. Add the chopped tofu and sauté on both sides for about 3 minutes total, until lightly browned. Sprinkle the hot paprika (or chili powder) over the tofu while cooking.
- Add the vegetables: to the pan with tofu, add the chopped cabbage, carrots, spinach (if using), 1 minced clove of garlic, grated ginger, and 1 tbsp tamari sauce. Stir, then cover the pan for 3–4 minutes to let the cabbage wilt slightly.
- Finish the filling: remove the lid, add the remaining minced garlic and the scallions, stir occasionally, and cook another 3–4 minutes until the vegetables are tender-crisp and most moisture has evaporated. Taste and adjust tamari or paprika as desired. Turn off heat and let the mixture cool for a few minutes.
- Hydrate the rice papers: fill a deep plate with warm water. Hold a rice paper wrapper in the water for about 10 seconds, until it softens but is still slightly firm.
- Assemble rolls: lay the softened rice paper flat on a large plate. Place about 2–3 tablespoons of the cabbage–tofu mixture in the center. Fold the sides toward the center and roll tightly from one end to the other.
- Fry for crispness: heat a nonstick pan over medium with a thin film of oil. Place rolls seam-side down first to seal. Cook 1–2 minutes per side until golden brown and crispy.
- Repeat: continue until you’ve used all rice papers and filling.
- Serve immediately with a spicy sauce such as sriracha or a peanut–tamari dip.
Notes
For best texture, fry the rolls immediately after assembling. Can be made ahead and refrigerated un-fried for up to 24 hours.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 170
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg