Whole30 Tofu Spring Rolls

Transform your snacking game with these vibrant and refreshing Whole30 Tofu Spring Rolls—an irresistible plant-based twist on a classic favorite. Instead of traditional tofu, nutrient-packed raw cashews are pulsed to mimic its texture, while crisp butter lettuce leaves take the place of rice paper for a grain-free, Whole30-compliant wrap. Stuffed with an array of colorful veggies like julienned carrots, cucumber, and red bell pepper, and elevated with fragrant cilantro and mint, these spring rolls are as nourishing as they are delicious. A light sauté of cauliflower rice adds a hearty touch, while a simple homemade dipping sauce made with coconut aminos, lime juice, garlic, and ginger ties everything together with its zesty, umami flavor. Perfect as a quick snack, appetizer, or light lunch, these roll-ups are packed with crunch and flavor while remaining gluten-free, dairy-free, and Whole30-friendly.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 leaves Butter lettuce leaves
• 1 large Carrot
• 1 medium Cucumber
• 1 medium Red bell pepper
• 0.25 cup Fresh cilantro
• 0.25 cup Fresh mint leaves
• 0.5 cup Raw cashews
• 3 tablespoons Coconut aminos
• 2 tablespoons Fresh lime juice
• 1 clove Garlic clove
• 1 teaspoon Fresh ginger
• 1 teaspoon Olive oil
• 1 cup Cauliflower rice

Directions

Step 1

Prepare the vegetables: Peel the carrot and julienne it into thin strips. Slice the cucumber and red bell pepper into equally thin strips. Set them aside.

Step 2

Chop the fresh cilantro and mint leaves and set them aside for adding a burst of freshness to the rolls.

Step 3

In a food processor, pulse the raw cashews until they are chopped into small, coarse pieces to mimic the tofu texture.

Step 4

In a small bowl, mix coconut aminos, fresh lime juice, minced garlic clove, and grated fresh ginger to create a simple dipping sauce. Set aside.

Step 5

Heat olive oil in a non-stick skillet over medium heat. Add the cauliflower rice and lightly sauté it for 3-5 minutes until softened but not overly cooked. Sprinkle with a pinch of salt, if desired, and set aside to cool.

Step 6

Lay a butter lettuce leaf flat on a clean surface. Place a small amount of sautéed cauliflower rice in the center of the leaf.

Step 7

Layer a few pieces of carrot, cucumber, and red bell pepper on top of the cauliflower rice. Add a small amount of chopped cashews and a few sprigs of cilantro and mint.

Step 8

Carefully roll the butter lettuce leaf from the bottom up, folding in the sides to create a tight spring roll shape. Repeat with the remaining lettuce leaves and filling.

Step 9

Serve the spring rolls immediately with the dipping sauce on the side for a flavorful Whole30-compliant snack or light meal.

Nutrition Facts

Serving size	(774.6g)

Amount per serving	% Daily Value*
Calories	668.5

Total Fat 40.3g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 918.9mg	0%
Total Carbohydrate 67.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 29.2g
Protein 20.2g	0%

Vitamin D 0IU	0%
Calcium 322.5mg	0%
Iron 12.1mg	0%
Potassium 1927.7mg	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: 50.7%

Protein: 11.3%

Carbs: 38.0%