Low Fat Tofu Spring Rolls

Light, fresh, and bursting with flavor, these Low Fat Tofu Spring Rolls are the ultimate guilt-free appetizer or snack. Packed with crisp julienned vegetables, seasoned tofu, herbaceous cilantro and mint, and delicate vermicelli noodles, all wrapped in soft rice paper, these spring rolls are as beautiful as they are delicious. A quick pan-fry gives the tofu a golden edge, while the tangy soy-lime dipping sauce adds just the right touch of zest and umami. Ready in just 40 minutes and ideal for a wholesome, plant-based meal, these spring rolls are low in fat, gluten-friendly, and perfect for meal prep or casual entertaining. Serve them fresh for the ultimate crunchy, vibrant bite!

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block (about 14 oz) Extra-firm tofu
• 12 pieces Rice paper wrappers
• 1 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 medium, julienned Red bell pepper
• 0.5 cup, chopped Fresh cilantro
• 0.25 cup, chopped Fresh mint leaves
• 1 cup Cooked vermicelli noodles
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Lime juice
• 1 tablespoon Rice vinegar
• 1 clove, minced Garlic
• 2 tablespoons Water
• 0.5 teaspoon Sriracha (optional)

Directions

Step 1

Start by preparing the tofu. Wrap the block of tofu in a clean kitchen towel and press it gently under a heavy object for 15 minutes to remove excess water.

Step 2

Once pressed, cut the tofu into thin strips and lightly pan-fry in a nonstick pan over medium heat for 5-7 minutes, until slightly golden. Set aside to cool.

Step 3

Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to cool them down. Set aside.

Step 4

Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper into thin strips. Chop the cilantro and mint leaves.

Step 5

Set up a workstation: Fill a large shallow dish with warm water for dipping the rice paper wrappers. Lay out a clean surface (like a damp kitchen towel) for rolling the spring rolls.

Step 6

One at a time, dip a rice paper wrapper into the warm water for 10-15 seconds until soft but not overly soggy. Lay the softened wrapper flat on the work surface.

Step 7

Add a small handful of vermicelli noodles to the center of the wrapper, followed by a few strips of tofu, julienned vegetables, and a sprinkling of cilantro and mint.

Step 8

Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly to form the spring roll. Repeat with the remaining wrappers and fillings.

Step 9

Prepare the dipping sauce: In a small bowl, mix the low-sodium soy sauce, lime juice, rice vinegar, garlic, water, and Sriracha (if using). Stir well to combine.

Step 10

Serve the spring rolls fresh with the dipping sauce. Enjoy immediately for the best flavor and texture!

Nutrition Facts

Serving size	(1278.4g)

Amount per serving	% Daily Value*
Calories	1469.9

Total Fat 35.4g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1235.2mg	0%
Total Carbohydrate 208.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 16.4g
Protein 84.1g	0%

Vitamin D 0IU	0%
Calcium 3017.1mg	0%
Iron 21.0mg	0%
Potassium 2143.0mg	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: 21.4%

Protein: 22.6%

Carbs: 56.0%