High Protein Fresh Vegetable Spring Rolls

Elevate your snack and meal prep game with these High Protein Fresh Vegetable Spring Rolls—a vibrant, nutritious recipe that’s as delicious as it is satisfying! Packed with golden pan-fried tofu, crisp red bell peppers, carrots, cool cucumber, creamy avocado, and shredded red cabbage, these spring rolls offer a delightful mix of flavors and textures in every bite. Enhanced with aromatic fresh mint and cilantro, and wrapped in delicate rice paper wrappers, they’re as beautiful as they are healthy. Perfect for a quick lunch, light dinner, or appetizer, these rolls are rich in plant-based protein, making them ideal for vegetarians, vegans, and anyone seeking a wholesome, high-protein option. Ready in just 35 minutes, serve them with your favorite dipping sauce for an unforgettable burst of flavor!

Nutriscore Rating: 87/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces Extra firm tofu
• 12 pieces Rice paper wrappers
• 1 whole Red bell pepper
• 1 large Carrot
• 1 small Cucumber
• 1 medium Avocado
• 1 cup Red cabbage
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Salt
• 0 as needed Water

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a towel and pressing it with a heavy object for about 10 minutes.

Step 2

Slice the pressed tofu into thin strips about 1/2-inch wide and 2 inches long.

Step 3

In a medium frying pan, heat sesame oil over medium heat. Add the tofu strips and cook until golden brown on all sides, about 8-10 minutes.

Step 4

Once the tofu is golden, add soy sauce, garlic powder, and salt. Stir to coat evenly. Remove the tofu from heat and let it cool.

Step 5

While the tofu is cooling, julienne the red bell pepper, carrot, and cucumber into thin matchstick-sized strips.

Step 6

Slice the avocado into thin slices and shred the red cabbage finely.

Step 7

Prepare a large bowl of warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds, until soft and pliable.

Step 8

Lay the softened rice paper flat on a clean, damp kitchen towel.

Step 9

On the bottom third of the wrapper, arrange a small amount of each vegetable: red bell pepper, carrot, cucumber, avocado, red cabbage, and a few mint leaves.

Step 10

Add a few cilantro leaves and a portion of the cooked tofu on top of the vegetables.

Step 11

Fold the sides of the rice paper over the filling, then carefully roll it from the bottom to the top, keeping it tight but not too tight to tear the wrapper.

Step 12

Repeat the process with the remaining wrappers and filling ingredients.

Step 13

Serve the spring rolls fresh with your favorite dipping sauce, such as peanut sauce or hoisin sauce.

Nutrition Facts

Serving size	(1233.9g)

Amount per serving	% Daily Value*
Calories	1560.8

Total Fat 73.9g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 1961.4mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 38.1g	0%
Total Sugars 21.2g
Protein 84.3g	0%

Vitamin D 0IU	0%
Calcium 3230.8mg	0%
Iron 26.5mg	0%
Potassium 3416.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 20.4%

Carbs: 39.3%