Sugar-Free Tofu Spring Rolls

Bright, fresh, and irresistibly healthy, these Sugar-Free Tofu Spring Rolls are a vibrant twist on a classic dish, perfect for anyone seeking a wholesome, low-calorie snack or light meal. Packed with colorful julienned vegetables, crispy pan-fried tofu, and fragrant fresh herbs like mint, cilantro, and basil, these spring rolls are wrapped in delicate rice paper for a satisfying crunch in every bite. What sets this recipe apart is its sugar-free dipping sauce, a tangy-savory blend of low-sodium soy sauce, rice vinegar, sesame oil, lime juice, and garlic, which perfectly complements the rolls without any added sweetness. Ready in just 30 minutes, these vegan-friendly, gluten-free rolls are as visually stunning as they are delicious, making them an ideal choice for a nutritious appetizer, packed lunch, or party platter.

Nutriscore Rating: 84/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Extra-firm tofu
• 8 sheets Rice paper wrappers
• 1 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 medium, julienned Red bell pepper
• 100 grams, thinly shredded Purple cabbage
• 10 pieces Fresh mint leaves
• 10 sprigs Fresh cilantro
• 10 pieces Fresh basil leaves
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Lime juice
• 1 clove, minced Garlic
• 2 tablespoons Crushed peanuts (optional)

Directions

Step 1

Drain the tofu and press it between two plates for 10 minutes to remove excess moisture. Slice it into thin strips.

Step 2

Heat a non-stick skillet over medium heat and lightly pan-fry the tofu strips for 3-5 minutes until golden. Set aside to cool.

Step 3

Prepare the vegetables by julienning the carrot, cucumber, and bell pepper, and shredding the purple cabbage.

Step 4

Fill a large, shallow dish with warm water. Working one at a time, immerse a rice paper wrapper in the water for 15-20 seconds or until it softens. Lay it flat on a clean, damp kitchen towel or cutting board.

Step 5

Layer a small handful of purple cabbage, a few strips of carrot, cucumber, and bell pepper, along with a couple of tofu strips in the center of the rice paper. Add a mint leaf, a cilantro sprig, and a basil leaf.

Step 6

Fold the sides of the rice paper inward and roll tightly from the bottom upwards, like a burrito. Repeat for all 8 wrappers.

Step 7

To make the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, lime juice, and minced garlic in a small bowl.

Step 8

Serve the spring rolls immediately with the prepared dipping sauce. Optionally, garnish the dipping sauce with crushed peanuts for extra texture.

Nutrition Facts

Serving size	(886.9g)

Amount per serving	% Daily Value*
Calories	927.4

Total Fat 38.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1140.5mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 15.5g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 1533.0mg	0%
Iron 9.9mg	0%
Potassium 1862.8mg	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: 36.4%

Protein: 19.1%

Carbs: 44.4%