Vegetarian Spring Rolls with Cabbage, Tofu, and Spicy Dipping Sauce Recipe
Introduction
This recipe combines crunchy vegetables and protein-packed tofu wrapped in crispy rice paper rolls. Perfect as a healthy snack or light meal, these high-fiber, high-protein spring rolls deliver bold flavors with every bite.
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
Instructions
- Step 1: Heat some olive oil in a large nonstick pan. Add the tofu and sprinkle with hot paprika. Sauté for about 3 minutes on each side until lightly browned.
- Step 2: Add the cabbage, carrots, spinach (if using), 1 minced clove of garlic, grated ginger, and tamari sauce to the pan. Cover and cook for 3-4 minutes until vegetables start to soften.
- Step 3: Stir in the remaining minced garlic and the chopped scallions. Cook for another 3-4 minutes, stirring occasionally. Remove from heat and allow the mixture to cool slightly.
- Step 4: Dip one rice paper wrapper into a deep plate of water for about 10 seconds until it softens. Lay it flat on a large plate and place 2-3 tablespoons of the tofu and vegetable mixture in the center. Fold in the sides and roll up tightly like a burrito.
- Step 5: Heat a nonstick pan with a little olive oil. Place the spring rolls seam-side down first to seal them. Fry for 1-2 minutes on each side until golden brown and crispy, flipping as needed to ensure even cooking.
- Step 6: Repeat the wrapping and frying process with the remaining filling and wrappers. Serve the spring rolls immediately with a spicy dipping sauce such as sriracha or a sweet chili sauce.
Tips & Variations
- For extra crunch, add finely chopped water chestnuts or shredded cabbage to the filling.
- Swap tamari for soy sauce if gluten is not a concern.
- Try using firm tofu for better texture and easier handling during cooking.
- If you prefer baked spring rolls, brush them with a little oil and bake at 400°F (200°C) for 15-20 minutes until crispy.
Storage
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan or oven to restore crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these spring rolls?
Yes, you can freeze the uncooked spring rolls before frying. Arrange them on a tray to freeze individually, then transfer to a zip-top bag. Cook them straight from frozen, adding a few extra minutes to the frying time.
What can I use instead of rice paper wrappers?
Rice paper is traditional for these rolls, but you could use large lettuce leaves or thin wheat tortillas for a different texture and flavor. Keep in mind the cooking method may need adjustment.
Print
Vegetarian Spring Rolls with Cabbage, Tofu, and Spicy Dipping Sauce Recipe
- Total Time: 30 minutes
- Yield: 10 spring rolls 1x
- Diet: Vegan
Description
A delicious and healthy recipe for crispy spring rolls packed with high-fiber vegetables and high-protein tofu, lightly seasoned with hot paprika and tamari sauce. These spring rolls offer a nutritious, flavorful, and satisfying snack or meal option, perfect for those seeking a balance of protein and fiber with a delightful crunch.
Ingredients
Vegetables and Tofu
- 3 cups cabbage, chopped thinly
- 2 carrots, cut thinly in strips or roughly grated
- 8 oz (200 g) tofu, chopped thinly
- 1 cup spinach (optional), chopped
- 3 scallions, thinly chopped
Seasonings and Oil
- 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
Other
- 10 rice paper wrappers
Instructions
- Sauté Tofu: Heat olive oil in a large nonstick pan. Add the chopped tofu and sprinkle with hot paprika. Sauté on both sides for about 3 minutes until lightly golden.
- Add Vegetables and Sauce: Add chopped cabbage, carrots, chopped spinach, one minced garlic clove, grated ginger, and tamari sauce to the pan. Cover and cook for 3-4 minutes until vegetables soften.
- Finish Vegetables: Add remaining minced garlic and scallions. Stir occasionally and cook for another 3-4 minutes. Remove from heat and let the mixture cool slightly before filling the rice papers.
- Prepare Rice Paper: Dip a rice paper wrapper into a deep plate of water for about 10 seconds until softened. Lay it flat on a large plate.
- Fill and Wrap: Place 2-3 tablespoons of the cabbage and tofu mixture in the center of the rice paper. Fold the sides over and roll it like a burrito to seal the filling inside.
- Fry Spring Rolls: Heat a nonstick pan with a small amount of oil. Place the spring roll sealed side down first and cook for 1-2 minutes until golden brown. Flip and cook the other sides, flipping twice per side, until all sides are golden and crisp.
- Serve: Repeat the wrapping and frying process with the remaining mixture. Serve the hot spring rolls immediately with a spicy sauce such as sriracha or a spicy-sweet dipping sauce.
Notes
- You can omit the spinach or replace it with other leafy greens.
- Use tamari sauce as a gluten-free alternative to soy sauce.
- Adjust the level of heat by varying the amount of hot paprika or chili powder.
- For a vegan and vegetarian option, ensure the dipping sauce is plant-based.
- Rice paper wrappers can be found in most Asian grocery stores or online.
- Be careful when frying to avoid burning the delicate rice paper; keep heat medium-low.
- Spring rolls are best served fresh and hot to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Asian Fusion
Keywords: spring rolls, high fiber, high protein, tofu, healthy snack, Asian recipe, vegan spring rolls, fried spring rolls
