High-Fiber High-Protein Rice Paper Spring Rolls

Ever had a spring roll that’s both crispy AND packed with protein? 😍

These High-Fiber High-Protein Rice Paper Spring Rolls are the kind of dish that makes your taste buds do a happy dance. The synergy of fresh veggies and sautéed tofu wrapped in delicate rice paper creates a blend of textures and flavors that are simply irresistible. Plus, they come together in no time, making this a fantastic weeknight meal or a fun appetizer for your next gathering!

Why make this recipe

If you’re looking for meals that are easy, nutritious, and fun to assemble, look no further! These spring rolls are an absolute win for several reasons:

• Quick and Easy: You can whip these up in a flash, making them perfect for a busy weeknight.
• Customizable: Feel free to add whatever veggies or proteins you have on hand. Waste not, want not!
• Family-Friendly: Let the kids join in on the rolling fun—it’s like a mini craft project that’s delicious too!

Ingredients

You don’t need fancy stuff—just these basics!

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

Follow these steps for spring roll perfection:

1. Add tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
2. Stir in the cabbage, carrots, spinach (if you’re using it), 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for about 3-4 minutes.
3. Toss in the remaining minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let that mouthwatering mixture cool slightly.
4. Soak the rice paper in a deep plate filled with water for about 10 seconds until soft.
5. Place the sheet on a flat plate and add about 2-3 tbsp of the cabbage and tofu mix in the center. Wrap the rice paper like a burrito, folding in each side.
6. Heat another nonstick pan with oil for frying. Add the spring rolls with the seam-side down. Cook for 1-2 minutes, flip, and repeat until golden brown.
7. Serve immediately with your favorite spicy sauce like sriracha or sweet chili!

How to make High-Fiber High-Protein Rice Paper Spring Rolls (Overview)

Making these spring rolls is as easy as pie—if pie were filled with crunchy veggies and tasty protein. Start by sautéing your tofu, letting it soak up that spicy goodness. Then, toss in the veggies and aromatics; your kitchen will smell divine!

Pro tip: Don’t skip toasting the garlic—it makes all the difference! Once your filling is prepped and cooled, soak the rice paper and get to rolling. It’s like a meal and an art project wrapped into one.

How to serve High-Fiber High-Protein Rice Paper Spring Rolls

Bring it all together with some vibrant colors and textures! Stack your spring rolls on a platter, showcasing that crispy exterior with hints of fresh vegetables peeking through. Pair them with a zesty sauce for an added kick—who can resist that crunchy, flavorful bite? The aroma will have everyone gathering around, jaws dropping at the deliciousness.

How to store High-Fiber High-Protein Rice Paper Spring Rolls

These rolls are best enjoyed fresh but can keep in the fridge for about 2-3 days in an airtight container. Stash some spicy dipping sauce on the side, and you’re good to go! If you want to make them ahead, prep your filling separately and fill the rice paper just before serving for that ultimate crunch.

Tips to make High-Fiber High-Protein Rice Paper Spring Rolls

1. Timing is everything: Make sure the tofu is golden brown before adding veggies—it adds a nice depth of flavor.
2. Don’t over-soak the rice paper: Just a quick dip is enough to soften it for wrapping.
3. Get creative: Feel free to swap out veggies based on what’s in your fridge. Zucchini? Bell peppers? Heck yes!
4. Go wild with seasoning: Play with herbs and spices to elevate the flavor if you’re feeling adventurous.

Variation

Want to switch things up? Try using different proteins like tempeh or shrimp, or change the base with vermicelli noodles for a unique twist. You can even make it a full-on vegan dish by ensuring your dipping sauces are plant-based!

FAQs

Can I make these spring rolls ahead of time?
Absolutely! Just prep your filling and fill the rice paper right before you eat for optimal texture.

What can I use instead of tofu?
Chicken, shrimp, or even chickpeas work well if you prefer an alternate protein source!

Can I freeze these spring rolls?
You can freeze them, but the texture may change. It’s best to enjoy them fresh!

📌 Pin this recipe for your next cozy dinner night!

High-Fiber High-Protein Rice Paper Spring Rolls

These rice paper spring rolls are crispy, packed with protein, and filled with fresh veggies and sautéed tofu, making a delicious and nutritious meal or appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian

Calories: 200

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 3 cups cabbage, chopped thinly Any type of cabbage can be used.
• 2 medium carrots, cut into thin strips or roughly grated Add more if desired.
• 8 oz tofu, chopped thinly Firm tofu works best.
• 1 tsp hot paprika or chili powder Adjust based on spice preference.
• 2 tbsp tamari sauce Use low-sodium if preferred.
• 3 cloves garlic, minced or pressed Divided into two parts for different stages.
• 1 tbsp ginger, grated
• 1.5 tbsp olive oil For sautéing.
• 3 scallions thinly chopped
• 1 cup spinach (optional), chopped Can be omitted if desired.

Spring Roll Wraps

• 10 pieces rice paper wrappers

Method

 

Preparation

1. Add tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
2. Stir in the cabbage, carrots, spinach (if you’re using it), 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for about 3-4 minutes.
3. Toss in the remaining minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let the mixture cool slightly.

Rolling

1. Soak the rice paper in a deep plate filled with water for about 10 seconds until soft.
2. Place the sheet on a flat plate and add about 2-3 tbsp of the cabbage and tofu mix in the center. Wrap the rice paper like a burrito, folding in each side.

Cooking

1. Heat another nonstick pan with oil for frying. Add the spring rolls with the seam-side down. Cook for 1-2 minutes, flip, and repeat until golden brown.
2. Serve immediately with your favorite spicy sauce like sriracha or sweet chili!

Notes

These rolls are best enjoyed fresh but can keep in the fridge for about 2-3 days in an airtight container. If you want to make them ahead, prep your filling separately and fill the rice paper just before serving for that ultimate crunch. Make sure the tofu is golden brown before adding veggies to enhance depth of flavor. Don’t over-soak the rice paper for optimal texture.