Crispy Tofu Spring Rolls
These Crispy Tofu Spring Rolls are a tasty and healthy dish packed with fiber and protein, great as a snack or main dish.
Ingredients
Filling
- 3 cups cabbage, chopped thinly Green or Napa cabbage works well.
- 2 pieces carrots, cut thinly in strips or grated Choose young carrots for sweetness.
- 8 oz tofu, chopped thinly Press tofu beforehand to remove excess water.
- 1 tsp hot paprika or chili powder Adjust based on heat preference.
- 2 tbsp tamari sauce Use gluten-free tamari for a gluten-free option.
- 3 cloves garlic, minced or pressed
- 1 tbsp ginger, grated
- 1.5 tbsp olive oil Additional oil may be needed for frying.
- 3 pieces scallions, thinly chopped
- 1 cup spinach, chopped (optional) Optional for added greens.
Wrapping
- 10 pieces rice paper wrappers Look for large-sized wrappers.
Instructions
Preparation
- Heat a large nonstick pan over medium heat and add the tofu. Sauté for about 3 minutes on each side with some olive oil and hot paprika until golden brown.
- Add chopped cabbage, carrot strips, spinach (if using), minced garlic, ginger, and tamari sauce to the pan. Cover and cook for 3-4 minutes.
- Add remaining minced garlic and chopped scallions. Stir occasionally for another 3-4 minutes.
- Let the filling cool slightly before rolling in rice paper.
- Soften each rice paper wrapper in a deep plate of water for about 10 seconds.
- Place the softened wrapper on a flat plate, add 2-3 tablespoons of the cabbage and tofu mixture in the center, fold the sides over, and roll up like a burrito.
Cooking
- Heat oil in another nonstick pan. Add the spring rolls starting with the sealed side down. Cook each side for 1-2 minutes until golden brown.
- Repeat until all filling is used and serve immediately with a spicy dipping sauce.
Notes
Serve warm, great with a fresh salad or steamed vegetables. For extra crunch, bake instead of frying.