Tofu Spring Rolls
Fresh and light spring rolls filled with crunchy vegetables and soft tofu, perfect for a healthy meal!
Equipment
- Large Bowl
- Cutting Board
Ingredients
- 10 pieces rice paper spring roll wrappers (10-inch)
- 14 oz baked tofu cut into strips
- 1 cup shredded romaine lettuce (about 6 leaves)
- 1 cup shredded red cabbage (about ¼ of a small head)
- 1 cup shredded carrot (about 2 medium carrots)
- 1 piece red bell pepper cut into thin strips
- ½ cup spicy peanut sauce for dipping
Instructions
- Prepare a large bowl of warm water to soften the rice paper wrappers.
- Dip each rice paper wrapper briefly into the water and lay it flat on a cutting board.
- On the bottom third of each wrapper, place two strips of baked tofu, followed by shredded romaine, red cabbage, carrot, and bell pepper.
- Lift the bottom edge of the wrapper and fold it over the filling. Roll tightly while tucking the ingredients inside, then fold in the sides and continue rolling until sealed.
- Repeat the process for the remaining wrappers.
- Serve the rolls immediately with spicy peanut sauce for dipping.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store rolls in the fridge for up to two days, separated with parchment paper to prevent sticking.