Description
Delightful and crispy cabbage and tofu spring rolls bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 3 cups cabbage, chopped thinly
- 2 carrots, cut thinly in strips (or roughly grated)
- 8 oz (200 g) 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 ½ tbsp olive oil
- 3 scallions, thinly chopped
- 1 cup spinach (optional), chopped
- 10 rice paper wrappers
Instructions
- Sauté the tofu: Start by adding the chopped tofu to a large nonstick pan. Sauté on both sides for about 3 minutes with a drizzle of olive oil and the hot paprika.
- Add the veggies: Toss in the cabbage, carrots, spinach (if you’re using it), 1 minced clove of garlic, grated ginger, and tamari sauce. Cover the pan and let it cook for 3-4 minutes.
- Finish cooking: Uncover the pan and add the remaining minced garlic and chopped scallions. Stir occasionally for another 3-4 minutes, letting all those beautiful flavors meld together.
- Prepare the rice paper: Fill a deep plate with water and hold each rice paper wrapper in it for about 10 seconds, until it softens.
- Wrap the filling: Grab about 2-3 tablespoons of the cabbage and tofu mixture and place it in the middle of the rice paper. Fold the sides over tightly.
- Fry the rolls: Heat a nonstick pan and add a bit of oil for frying. Cook for 1-2 minutes on each side until golden brown.
- Repeat and serve: Continue wrapping and frying until you run out of the mixture. Serve immediately with your favorite spicy sauce.
Notes
Serve with a spicy dipping sauce and garnish with lime or sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring rolls, tofu recipes, vegetarian appetizer