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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.