High-Fiber High-Protein Recipes

Why Make This Recipe

This recipe is not only delicious but also packed with nutrients. With high fiber and protein, these spring rolls will keep you full and satisfied. They are perfect for a healthy snack or a light meal, and you can customize them with your favorite vegetables. Plus, they are easy to make and fun to eat!

How to Make Cabbage and Tofu Spring Rolls

Ingredients:

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

1. Add the tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
2. Add in the cabbage, carrots, spinach, 1 minced clove of garlic, ginger, and tamari sauce. Cover for 3-4 minutes.
3. Add in the rest of the minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let the mixture cool a bit before adding it to the rice paper.
4. Hold a rice paper wrapper in a deep plate filled with water for about 10 seconds, until it softens.
5. Place the softened rice paper on a flat large plate and add about 2-3 tablespoons of the cabbage and tofu mixture in the middle. Wrap it like a burrito, folding in from each side.
6. Heat a nonstick pan and add a bit of oil for frying. Add the spring rolls with the side that needs to be sealed first. Let them cook for 1-2 minutes, then flip and repeat until golden brown. You may need to flip them twice on each side.
7. Repeat until you run out of the cabbage and tofu mixture. Serve immediately with a spicy sauce of choice like sriracha or a sweet chili sauce.

How to Serve Cabbage and Tofu Spring Rolls

These spring rolls can be served warm or at room temperature. You can enjoy them on their own or with a spicy dipping sauce. They make a great appetizer at a party or a light meal at home.

How to Store Cabbage and Tofu Spring Rolls

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a pan on low heat, adding a little oil to crisp them up again. Avoid freezing, as the rice paper may become too soggy when thawed.

Tips to Make Cabbage and Tofu Spring Rolls

• Make sure your tofu is well-pressed to remove excess moisture. This will help it get crispy while cooking.
• Feel free to add any other vegetables you like, such as bell peppers or bean sprouts.
• Keep an eye on the rice paper. It can tear easily if soaked for too long.

Variation

You can easily customize these spring rolls. Try adding cooked shrimp or chicken for extra protein, or use different sauces like peanut sauce for dipping. You can also swap the vegetables based on what’s in season or what you like best.

FAQs

Q: Can I use other types of protein instead of tofu?
A: Yes, you can use cooked chicken, shrimp, or even tempeh for a different flavor and texture.

Q: How do I know when the spring rolls are done frying?
A: The spring rolls are done when they are golden brown and crispy on both sides.

Q: Can I prepare these spring rolls in advance?
A: You can prepare the filling in advance and assemble the spring rolls just before frying for the best texture.

Cabbage and Tofu Spring Rolls

Print Recipe

These delicious spring rolls are packed with nutrients and can be customized with your favorite vegetables, making them a healthy snack or light meal.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

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

Instructions

1. Add the tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
2. Add in the cabbage, carrots, spinach, 1 minced clove of garlic, ginger, and tamari sauce. Cover for 3-4 minutes.
3. Add in the rest of the minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let the mixture cool a bit before adding it to the rice paper.
4. Hold a rice paper wrapper in a deep plate filled with water for about 10 seconds, until it softens.
5. Place the softened rice paper on a flat large plate and add about 2-3 tablespoons of the cabbage and tofu mixture in the middle. Wrap it like a burrito, folding in from each side.
6. Heat a nonstick pan and add a bit of oil for frying. Add the spring rolls with the side that needs to be sealed first. Let them cook for 1-2 minutes, then flip and repeat until golden brown. You may need to flip them twice on each side.
7. Repeat until you run out of the cabbage and tofu mixture. Serve immediately with a spicy sauce of choice like sriracha or a sweet chili sauce.

Notes

Make sure your tofu is well-pressed to remove excess moisture. These spring rolls can be served warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 spring roll
• Calories: 250
• Sugar: 2g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 0mg

Keywords: spring rolls, vegetarian, healthy snacks, tofu recipes, Asian cuisine