Tofu Spring Rolls

Name: Tofu Spring Rolls
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 6 rice papers; 1/4 package vermicelli noodles; 1/2 cucumber; 1 cup sliced carrots; 1 block tofu, extra firm; 12 leaves mint; 2 tbsp almond butter; 1 tbsp soy sauce; 1 tsp sriracha; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tbsp honey

9 steps

Prep:30min

These light and refreshing tofu spring rolls are a great lunch idea for any time of the year. With the delicious almond butter dipping sauce, it's to die for!

Updated at: Thu, 21 Nov 2024 12:27:19 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories383.9 kcal (19%)

Total Fat14.6 g (21%)

Carbs45.3 g (17%)

Sugars9.9 g (11%)

Protein18.8 g (38%)

Sodium487.8 mg (24%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

6rice papers

0.25 packagevermicelli noodles

0.5cucumber

1 cupcarrots

sliced

1 blocktofu

extra firm

12 leavesmint

2 Tbspalmond butter

1 Tbspsoy sauce

1 tspsriracha

1 tspsesame oil

1 tsprice vinegar

1 Tbsphoney

Instructions

Step 1

Slice tofu into long strips. Coat in oil of choice.

Step 2

Air fry the tofu at 400 degrees Fahrenheit for 14-16 minutes or until crispy around the edges. If you don't have an air fryer, you can either keep the tofu raw or pan fry on medium for 5-8 minutes each side.

Step 3

Slice cucumber, carrots and mint into long strips.

Step 4

Boil a medium pot of water. Add vermicelli noodles and boil for 2-3 minutes. Drain in a colander and pour cold water over to cool.

Step 5

Soak rice paper in warm for 10-15 seconds. Don't soak until completely soft. The rice paper should still be a little hard when you finish soaking.

Step 6

Place rice paper on a flat surface. Add vermicelli noodles, cucumber, carrots, tofu and mint and wrap like a burrito.

Step 7

Set spring rolls aside.

Step 8

Combine dipping sauce ingredients in a small bowl and mix. Increase or decrease sriracha depending on spice preference.