Why Make This Recipe
This recipe is perfect for anyone looking to boost their fiber and protein intake. The combination of cabbage and tofu provides a hearty, satisfying meal that’s not only delicious but also packed with nutrients. These spring rolls are easy to make and can be enjoyed as a main dish or a tasty snack.
How to Make Cabbage and Tofu Spring Rolls
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
Directions:
- Add the tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
- Add in the cabbage, carrots, spinach, 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for 3-4 minutes.
- Add in the rest of the minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let this mixture cool a bit before using it to fill the rice paper.
- Hold each rice paper in a deep plate filled with water for about 10 seconds until it softens. Place it on a flat large plate.
- Place about 2-3 tbsp of the cabbage and tofu mixture in the middle of the rice paper. Wrap it like you would a burrito, folding from each side.
- Heat a nonstick pan and add a bit of oil for frying. Place the spring rolls in the pan with the sealed side down first. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Repeat until you run out of the cabbage and tofu mixture. Serve immediately with a spicy sauce of your choice like sriracha or spicy sweet sauce.
How to Serve Cabbage and Tofu Spring Rolls
These spring rolls are best served hot and fresh from the pan. Pair them with a spicy dipping sauce to enhance flavor. They can be great as a standalone meal or served alongside a fresh salad.
How to Store Cabbage and Tofu Spring Rolls
If you have any leftover spring rolls, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan before serving to regain their crispiness.
Tips to Make Cabbage and Tofu Spring Rolls
- Make sure the rice paper is completely soft before filling it to avoid tearing.
- You can add other vegetables of your choice, like bell peppers or mushrooms, for more flavor and texture.
- Don’t overcrowd the pan when frying to ensure even cooking.
Variation
You can substitute tofu with cooked chicken or shrimp for a non-vegetarian option. Additionally, try using different sauces like peanut sauce for a unique twist.
FAQs
1. Can I make the filling ahead of time?
Yes, you can prepare the filling up to a day in advance and store it in the refrigerator until you’re ready to assemble the spring rolls.
2. Are these spring rolls gluten-free?
Yes, if you use gluten-free tamari sauce and ensure the rice paper wrappers are gluten-free, this recipe can be gluten-free.
3. Can I bake these instead of frying?
Yes, you can brush them with a little oil and bake them in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they are crispy.
Cabbage and Tofu Spring Rolls
Ingredients
For the filling
- 3 cups cabbage, chopped thinly
- 2 pieces carrots, cut thinly in strips (or roughly grated)
- 200 g tofu, chopped thinly
- 1 tsp hot paprika or chili powder For added spice
- 2 tbsp tamari sauce
- 3 cloves garlic, minced or pressed
- 1 tbsp ginger, grated
- 1.5 tbsp olive oil
- 3 pieces scallions, thinly chopped
- 1 cup spinach (optional), chopped Optional ingredient for added nutrition
- 10 pieces rice paper wrappers
Instructions
Cooking the filling
- Add the tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika.
- Add in the cabbage, carrots, spinach, 1 minced clove of garlic, ginger, and tamari sauce. Cover and cook for 3-4 minutes.
- Add in the rest of the minced garlic and scallions. Stir occasionally for another 3-4 minutes. Let this mixture cool a bit before using it to fill the rice paper.
Assembling the spring rolls
- Hold each rice paper in a deep plate filled with water for about 10 seconds until it softens. Place it on a flat large plate.
- Place about 2-3 tbsp of the cabbage and tofu mixture in the middle of the rice paper. Wrap it like you would a burrito, folding from each side.
Cooking the spring rolls
- Heat a nonstick pan and add a bit of oil for frying. Place the spring rolls in the pan with the sealed side down first. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Repeat until you run out of the cabbage and tofu mixture. Serve immediately with a spicy sauce of your choice like sriracha or spicy sweet sauce.