Vegetarian Spring Rolls

Fresh, vibrant, and utterly satisfying, these Vegetarian Spring Rolls are the perfect light yet flavorful appetizer or snack. Bursting with colorful, crisp vegetables like carrot, cucumber, red bell pepper, and purple cabbage, these rolls are packed with nutrients and freshness in every bite. Protein-rich tofu, lightly sautéed with soy sauce and black pepper, adds a savory touch that balances the refreshing crunch of herbs like mint and cilantro. Wrapped in delicate rice paper wrappers and paired with a zesty sweet chili and lime dipping sauce, this recipe is as visually stunning as it is delicious. Quick to prepare and naturally gluten-free, these vegetarian spring rolls are ideal for meal prepping, parties, or a light lunch. Serve them fresh for a healthy, crowd-pleasing dish that's perfect for any occasion.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 sheets Rice paper wrappers
• 1 medium Carrot
• 1 medium Cucumber
• 1 medium Red bell pepper
• 1 cup Purple cabbage
• 0.5 cup Mint leaves
• 0.5 cup Cilantro
• 200 grams Tofu
• 2 tablespoons Soy sauce
• 1 tablespoon Olive oil
• 0.5 teaspoon Black pepper
• 0.5 cup Sweet chili sauce
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt

Directions

Step 1

Begin by preparing your vegetables: peel the carrot and cucumber, then julienne both, along with the red bell pepper.

Step 2

Finely shred the purple cabbage to ensure it is uniform in size for even distribution.

Step 3

Cut the tofu into thin, rectangular strips for easier handling in the spring rolls.

Step 4

In a non-stick skillet, heat olive oil over medium heat. Add the tofu strips and sauté for about 3-5 minutes until slightly golden on all sides. Season with soy sauce, black pepper, and salt.

Step 5

Once the tofu is cooked, set aside and allow it to cool slightly.

Step 6

Prepare a large shallow dish filled with warm water to soften the rice paper wrappers. Dip each rice paper wrapper into the water for about 15-20 seconds until soft and flexible.

Step 7

Lay the softened rice paper wrapper on a clean, dry surface (like a cutting board or damp towel).

Step 8

Arrange a small amount of carrot, cucumber, red bell pepper, shredded cabbage, tofu, a few mint leaves, and cilantro on the lower third of the rice paper. Be careful not to overfill.

Step 9

Fold the sides of the rice paper over the filling. Bring up the bottom flap to enclose the filling and then roll upwards tightly like a burrito.

Step 10

Repeat the process with the remaining ingredients.

Step 11

To make the dipping sauce, combine sweet chili sauce and lime juice in a small bowl and mix well.

Step 12

Serve the fresh spring rolls with the prepared dipping sauce.

Nutrition Facts

Serving size	(1046.6g)

Amount per serving	% Daily Value*
Calories	1280.2

Total Fat 32.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 4213.4mg	0%
Total Carbohydrate 211.6g	0%
Dietary Fiber 18.8g	0%
Total Sugars 82.9g
Protein 47.6g	0%

Vitamin D 0IU	0%
Calcium 1130.9mg	0%
Iron 17.6mg	0%
Potassium 2039.1mg	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: 22.2%

Protein: 14.3%

Carbs: 63.5%