These wholesome tofu spring rolls are packed with cabbage, carrots, and tofu, all wrapped in delicate rice paper for a light and satisfying vegan dinner option! If you’re wondering how to make the most of your tofu and cabbage, this flavorful recipe is a must-try. Trust me, it’s a game-changer!
INGREDIENTS
- 3 cups thinly sliced cabbage
- 2 carrots, julienned or coarsely grated
- 8oz (200g) tofu, thinly sliced
- 1 tsp hot paprika or chili powder
- 2 tbsp tamari sauce
- 3 cloves garlic, minced or pressed, divided
- 1 tbsp grated ginger
- 1 ½ tbsp olive oil
- 3 scallions, finely chopped
- 1 cup chopped spinach (optional)
- 10 rice paper wrappers
INSTRUCTIONS
- Cook the Filling: Heat olive oil in a large nonstick pan over medium heat. Add the tofu and sprinkle with hot paprika. Sauté for about 3 minutes on each side until lightly browned.
Stir in the cabbage, carrots, spinach (if using), 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for 3–4 minutes. - Add Final Seasoning: Uncover the pan and add the remaining garlic and scallions. Cook for an additional 3–4 minutes, stirring occasionally. Set the mixture aside to cool slightly.
- Prepare the Rice Paper Wrappers: Fill a deep plate with water. Submerge one rice paper wrapper for about 10 seconds until it softens. Lay it flat on a large plate.
- Assemble the Spring Rolls: Place 2–3 tablespoons of the tofu and cabbage mixture in the center of the rice paper. Fold the sides inward, then roll tightly, burrito-style, to seal. Repeat with the remaining wrappers and filling.
- Cook the Spring Rolls: Heat a nonstick pan with a little oil over medium heat. Place the spring rolls seam-side down and cook for 1–2 minutes until golden brown. Flip and repeat on the other side, cooking until crisp and evenly browned.
- Serve: Enjoy the spring rolls hot with your favorite spicy dipping sauce, such as sriracha or spicy sweet chili sauce.
These crispy tofu spring rolls are perfect for a quick and flavorful meal!
