Description
Delicious and nutritious spring rolls packed with high-fiber and high-protein ingredients, perfect as an appetizer or light meal.
Ingredients
- 3 cups cabbage, chopped thinly
- 2 carrots, cut thinly in strips (or roughly grated)
- 8 oz/200 g tofu, chopped thinly
- 1 tsp hot paprika or chili powder
- 2 tbsp tamari sauce
- 3 cloves garlic, minced or pressed
- 1 tbsp ginger, grated
- 1 1/2 tbsp olive oil
- 3 scallions, thinly chopped
- 1 cup spinach (optional), chopped
- 10 rice paper wrappers
Instructions
- In a large nonstick pan, add tofu and sauté on both sides. Cook for about three minutes with olive oil and hot paprika.
- Add cabbage, carrots, spinach, one minced garlic clove, ginger, and tamari sauce. Cover the pan and let it steam for about three to four minutes.
- Uncover and add the remaining minced garlic and scallions. Stir occasionally for another three to four minutes.
- Let the mixture cool slightly before assembling the spring rolls.
- Soften rice paper in water for about ten seconds. Place on a flat plate, add 2-3 tablespoons of the filling in the center, and fold like a burrito.
- Heat oil in the nonstick pan, place the spring rolls seam-side down, and fry for 1-2 minutes on each side until golden brown. Serve immediately.
Notes
For best results, ensure your rice paper is fresh and pliable for wrapping. Always manage the frying temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian