Description
Crispy Tofu Veggie Rice Paper Rolls: Spiced, Fresh & Irresistible
Ingredients
Scale
- 6 cups cabbage, finely chopped
- 4 carrots, julienned or coarsely grated
- 16 oz (400g) firm tofu, thinly sliced
- 2 tsp hot paprika or chili powder
- 4 tbsp tamari or low-sodium soy sauce
- 6 cloves garlic, minced
- 2 tbsp grated ginger
- 3 tbsp olive oil
- 6 scallions, thinly sliced
- 2 cups chopped spinach (optional but adds depth)
- 20 rice paper wrappers
- Sesame seeds or chili crisp (optional, for garnish)
Instructions
- In a large skillet, heat 2 tbsp oil over medium heat. Add garlic and ginger, sauté for 30 seconds.
- Add tofu, paprika, and tamari. Cook until golden on edges, about 5–7 minutes.
- Add cabbage, carrots, scallions, and spinach. Stir-fry another 3–4 minutes, until just tender but still crisp. Let the filling cool slightly.
- Soften rice paper wrappers in warm water for 15–20 seconds.
- Place a few tablespoons of filling in the center of each softened wrapper. Fold sides in, then roll tightly.
- Optional: Pan-fry rolls in 1 tbsp oil until crispy on each side for added texture.
- Serve with sweet chili sauce, peanut sauce, or a splash of lime.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Crispy Tofu Veggie Rice