High Protein Vegetable Spring Rolls

Elevate your snack or appetizer game with these High Protein Vegetable Spring Rolls, a vibrant and nutritious twist on the classic favorite! Packed with plant-based protein from golden-browned tofu and tender edamame, these wraps also boast a colorful medley of julienned veggies—crunchy carrots, crisp cucumbers, sweet red bell peppers, and shredded red cabbage—for a satisfying bite. Fresh mint and cilantro add a burst of aromatic flavor, while rice paper wrappers keep things light and gluten-free. Pair these rolls with the creamy, savory-sweet peanut dipping sauce infused with soy, lime, garlic, and ginger for an irresistible finish. Ready in just 30 minutes, they’re the perfect healthy, protein-packed option for a refreshing lunch, dinner appetizer, or party platter.

Nutriscore Rating: 82/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces Rice paper wrappers
• 200 grams Extra-firm tofu
• 1 cup Edamame (shelled)
• 1 medium (julienned) Carrot
• 1 medium (julienned) Red bell pepper
• 1 medium (julienned) Cucumber
• 1 cup (shredded) Red cabbage
• 8 sprigs Fresh mint leaves
• 8 sprigs Fresh cilantro
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 2 tablespoons Peanut butter
• 2 tablespoons Water
• 1 teaspoon Maple syrup
• 1 clove (minced) Garlic
• 1 teaspoon (grated) Ginger

Directions

Step 1

Press the extra-firm tofu with a clean kitchen towel or tofu press to remove excess moisture. Cut it into thin strips.

Step 2

In a non-stick skillet, lightly spray with oil (optional for a healthier option) and cook the tofu strips on medium heat until golden brown on all sides, about 5 minutes. Remove from heat and let cool.

Step 3

Prepare the vegetables: julienne the carrot, red bell pepper, and cucumber. Shred the red cabbage if not already shredded.

Step 4

Cook the edamame in boiling water for 3-5 minutes if not pre-cooked. Drain and allow it to cool.

Step 5

In a shallow, wide bowl, pour warm water. Dip a rice paper wrapper into the warm water for about 10-15 seconds until it softens, then transfer it carefully onto a clean, damp surface or plate.

Step 6

Place a few pieces of tofu, edamame, carrot, red bell pepper, cucumber, and red cabbage on the lower third of the rice paper. Add 1 sprig of mint and 1 sprig of cilantro on top of the filling.

Step 7

Fold the sides of the wrapper inward, then roll tightly from the bottom to seal the spring roll. Repeat with the remaining wrappers and fillings.

Step 8

To make the dipping sauce, whisk together soy sauce, lime juice, peanut butter, water, maple syrup, minced garlic, and grated ginger in a small bowl until smooth and creamy.

Step 9

Serve the spring rolls fresh with the dipping sauce on the side. Enjoy immediately!

Nutrition Facts

Serving size	(1099.6g)

Amount per serving	% Daily Value*
Calories	1173.1

Total Fat 44.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 1314.3mg	0%
Total Carbohydrate 136.4g	0%
Dietary Fiber 26.0g	0%
Total Sugars 27.2g
Protein 73.9g	0%

Vitamin D 0IU	0%
Calcium 1672.4mg	0%
Iron 14.8mg	0%
Potassium 2696.6mg	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: 32.4%

Protein: 23.8%

Carbs: 43.9%