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Cabbage and Tofu Spring Rolls

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
  • 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