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.
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.