Cabbage and Tofu Spring Rolls
A delicious and hearty spring roll packed with fiber and protein from cabbage and tofu, perfect as a main dish or a snack.
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.
Notes
These spring rolls are best served hot and fresh from the pan. 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.