Description
These crispy vegan spring rolls are loaded with tofu, fresh veggies, and flavor—an easy, satisfying high-fiber, high-protein meal you can enjoy any time of day.
Ingredients
3 cups cabbage, chopped
2 carrots, cut into thin strips
1 cup spinach (optional)
8 oz tofu, chopped
10 rice paper wrappers
1 tbsp ginger, grated
2 tbsp tamari sauce
Olive oil (for sautéing and frying)
1 tsp hot paprika (optional)
2 garlic cloves, minced
2 scallions, chopped
Instructions
In a nonstick pan, sauté chopped tofu in olive oil and hot paprika for about 3 minutes.
Add chopped cabbage, carrot strips, spinach (if using), garlic, grated ginger, and tamari sauce. Cover and cook for 4 minutes.
Stir in scallions and remaining garlic. Cook for another 4 minutes. Remove from heat and let the filling cool slightly.
Soak rice paper wrappers in warm water until softened, then place on a flat surface.
Spoon the cooled filling onto each wrapper. Fold like a burrito (tuck in sides, roll tightly).
Heat oil in a skillet and fry each roll until golden brown on all sides.
Serve warm with your favorite dipping sauce.
Notes
Make it gluten-free by using certified gluten-free tamari.
For oil-free, skip frying and serve fresh or steam lightly.
Serve with peanut sauce, sweet chili sauce, or soy sauce.
Add red bell pepper, mushrooms, or zucchini for variety.
Can be made ahead and stored in the fridge for 2 days (before frying).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
