High-Fiber High-Protein Recipes

Ever had cabbage wraps that make you feel like you’ve struck gold?

These High-Fiber High-Protein Rice Paper Spring Rolls are not just any rolls; they’re a quick and delicious solution that packs a punch! Imagine crispy rice paper hugging a vibrant filling of cabbage, tofu, and spices—sounds tempting, right? Perfect for lunch, dinner, or snack time, these rolls chant healthy living with every bite!

Why make this recipe

Picture this: you’re tired after a long day, but you still crave something delicious and nutritious. That’s where these rolls shine! They keep things simple with minimal cleanup because who has time for a pile of dishes? Plus, you can customize them for picky eaters; they’re practically a family-friendly dinner in disguise. Who doesn’t love to kick back and munch on something that feels gourmet, yet took 30 minutes to whip up?

Ingredients

You don’t need fancy stuff—just these basics!

• 3 cups cabbage, chopped thinly
• 2 carrots, cut thinly in strips (or roughly grated)
• 8 oz / 200g 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

Directions

Ready to roll? Let’s get cooking!

1. Add tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
2. Stir in the cabbage, carrots, spinach (if you’re using it), 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for about 3-4 minutes.
3. Toss in the remaining minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let that mouthwatering mixture cool slightly.
4. Soak the rice paper in a deep plate filled with water for about 10 seconds until soft.
5. Place the sheet on a flat plate and add about 2-3 tbsp of the cabbage and tofu mix in the center. Wrap the rice paper like a burrito, folding in each side.
6. Heat another nonstick pan with oil for frying. Add the spring rolls with the seam-side down. Cook for 1-2 minutes, flip, and repeat until golden brown. Spoiler: You’ll want to flip twice on each side!
7. Serve immediately with your favorite spicy sauce like sriracha or sweet chili!

How to make High-Fiber High-Protein Recipes (Overview)

Creating these rolls is a breeze! Just sauté your filling, let it cool, then roll it up—easy peasy! Here’s a pro tip: Don’t skip toasting the garlic; it makes all the difference! You’ll want it aromatic and sizzling before adding in the veggies.

Make sure you’ve got your pans ready; it’s going to get hot in the kitchen! You’ll feel like a culinary superstar once you see those beautifully golden rolls coming off the pan.

How to serve High-Fiber High-Protein Recipes

Kick your dinner game up a notch! These spring rolls can shine on their own, but if you want to feel like a master chef, serve them with a drizzle of lime juice and sprinkle of sesame seeds. The crunch of the rice paper combined with the colorful filling is a feast for the eyes. Picture the aroma of garlic and ginger wafting through the air—it’s a complete showstopper!

How to store High-Fiber High-Protein Recipes

If you have any spring rolls leftover (which is a rare feat!), you can store them in the fridge for about 2-3 days. I recommend placing them in an airtight container. Want to make-ahead? Prep the filling and roll them up when you’re ready to eat. Reheat them in a nonstick pan for that fresh-out-of-the-kitchen taste! 🌟

Tips to make High-Fiber High-Protein Recipes

Here are a few tricks to elevate your spring rolls:

1. Swap the tofu for tempeh for an extra protein boost!
2. Add fresh herbs like cilantro or mint for a pop of flavor.
3. Make sure the rice paper is moist, but not too soggy to avoid tears.
4. Spice it up: add diced jalapeños or chili flakes for an extra kick.
5. Have leftover veggies? Toss them in—no waste, all flavor!

Variation

Feeling extra adventurous? Experiment with different proteins like shrimp or chicken, or even go entirely vegan by adding beans or lentils for that protein punch. You can switch the veggies based on what’s in season—zucchini, bell peppers, or sprouts would work wonders!

FAQs

Can I make this recipe ahead of time?
Absolutely! Prep the filling and roll them just before serving for the best texture.

What can I use instead of rice paper?
You can use lettuce leaves or even make a wrap with whole grain tortillas!

How can I store leftover spring rolls?
Keep them in an airtight container in the fridge for 2-3 days. But they’re best enjoyed fresh!

📌 Pin this recipe for your next cozy dinner night!

High-Fiber High-Protein Rice Paper Spring Rolls

These vibrant and crisp rice paper spring rolls are filled with cabbage, tofu, and spices, making them a delicious and quick meal or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Dinner, Lunch, Snack

Cuisine Asian, Vegan

Servings 4 servings

Calories 150 kcal

Ingredients

  

Filling Ingredients

• 3 cups cabbage, chopped thinly
• 2 large carrots, cut thinly in strips (or roughly grated)
• 8 oz tofu, chopped thinly 200g
• 1 tsp hot paprika or chili powder
• 2 tbsp tamari sauce
• 3 cloves garlic, minced or pressed
• 1 tbsp ginger, grated
• 1.5 tbsp olive oil
• 3 scallions thinly chopped
• 1 cup spinach (optional), chopped For extra nutrition
• 10 pieces rice paper wrappers

Instructions

 

Preparation

• Add tofu to a large nonstick pan and sauté on both sides for about 3 minutes with olive oil and hot paprika.
• Stir in the cabbage, carrots, spinach (if using), 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for about 3-4 minutes.
• Toss in the remaining minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let the mixture cool slightly.
• Soak the rice paper in a deep plate filled with water for about 10 seconds until soft.
• Place the sheet on a flat plate and add about 2-3 tbsp of the cabbage and tofu mix in the center. Wrap the rice paper like a burrito by folding in each side.

Cooking

• Heat another nonstick pan with oil for frying. Add the spring rolls with the seam-side down.
• Cook for 1-2 minutes, flip, and repeat until golden brown, flipping twice on each side.

Serving

• Serve immediately with your favorite spicy sauce like sriracha or sweet chili.

Notes

You can store leftover spring rolls in the fridge for about 2-3 days in an airtight container. They can be prepped ahead by making the filling, then rolled just before serving. For variations, try using different proteins like shrimp or chicken, or make them vegan with beans or lentils.

Keyword Healthy Snack, High-Fiber, High-Protein, Rice Paper, Spring Rolls