Soy-Free Tofu Spring Rolls

Elevate your appetizer game with these vibrant Soy-Free Tofu Spring Rolls, a wholesome twist on a classic favorite. Perfect for plant-based and soy-free diets, these rolls feature homemade chickpea "tofu" that’s easy to prepare and wonderfully rich in protein. Wrapped in delicate rice paper, each roll is filled with crisp julienned carrots, refreshing cucumber, shredded red cabbage, and fragrant herbs like cilantro and mint for a burst of fresh flavor in every bite. The creamy sunflower seed butter dipping sauce, brightened with lime juice and a hint of maple syrup, takes these rolls to the next level, making them both delicious and nutrient-packed. Ready in just 40 minutes, they’re a colorful, gluten-free snack or light meal that’s ideal for entertaining, meal prep, or a healthy on-the-go option. Try these soy-free spring rolls today for a creative and satisfying way to enjoy global-inspired cuisine!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour
• 2 cups Water
• 0.25 teaspoons Salt
• 8 pieces Rice paper wrappers
• 1 cup Julienned carrots
• 1 cup Cucumber slices
• 1 cup Shredded red cabbage
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh mint leaves
• 0.25 cup Sunflower seed butter
• 1 tablespoon Lime juice
• 1 tablespoon Maple syrup
• 1 teaspoon Coconut aminos
• 2 tablespoons Water (for dipping sauce)

Directions

Step 1

To make the chickpea tofu, combine the chickpea flour, water, and salt in a medium saucepan. Whisk until smooth.

Step 2

Cook the mixture over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pan (about 5–7 minutes).

Step 3

Pour the mixture into an oiled or parchment-lined small container. Smooth the top with a spatula and let it cool completely. Once set, cut into strips about 3 inches long and 1/2 inch thick.

Step 4

Prepare the vegetable fillings: julienne the carrots, slice the cucumbers into thin sticks, and shred the red cabbage. Wash and dry the cilantro and mint leaves.

Step 5

To make the dipping sauce, stir together the sunflower seed butter, lime juice, maple syrup, coconut aminos, and 2 tablespoons water until smooth. Adjust consistency by adding more water if needed.

Step 6

To assemble the spring rolls, soak one rice paper wrapper in warm water for 10–15 seconds, then lay it on a clean, damp surface.

Step 7

Place a few strips of chickpea tofu, some julienned carrots, cucumber slices, shredded cabbage, and a few leaves of cilantro and mint in the center of the wrapper.

Step 8

Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal. Repeat with the remaining wrappers and fillings.

Step 9

Serve the spring rolls fresh with the sunflower seed butter dipping sauce on the side.

Nutrition Facts

Serving size	(1482.4g)

Amount per serving	% Daily Value*
Calories	1421.3

Total Fat 45.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1267.4mg	0%
Total Carbohydrate 218.3g	0%
Dietary Fiber 40.1g	0%
Total Sugars 55.7g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 747.8mg	0%
Iron 23.5mg	0%
Potassium 3616.0mg	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: 27.4%

Protein: 14.5%

Carbs: 58.1%