Description
Delightful crispy rolls filled with umami-rich tofu and vibrant vegetables, perfect for appetizers or snacks.
Ingredients
- Firm Tofu
- Shredded carrots
- Bell peppers
- Sliced cucumbers
- Mushrooms
- Cilantro or mint (fresh herbs)
- Rice paper wraps
- Sweet chili sauce or homemade peanut sauce (for dipping)
Instructions
- Press the tofu: Wrap it in a kitchen towel, place a heavy object on top, and let it sit for 30 minutes.
- Prepare your vegetables: Chop or julienne them finely.
- Cut the pressed tofu into thin strips and sauté over medium heat in oil until golden and crispy, adding garlic for flavor.
- Let the tofu cool slightly.
- Soak rice paper wraps in warm water until soft and pliable, then lay flat.
- Layer sautéed tofu and vegetables on the lower third of the wrap and sprinkle with fresh herbs.
- Tightly roll it up, tucking in the sides.
- Heat oil in a skillet and fry the spring rolls until golden brown and crispy.
- Let cool on paper towels before serving.
Notes
For a lower carb option, use lettuce leaves instead of rice paper. Make sure to press the tofu to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tofu, spring rolls, appetizer, vegan, crispy