Crispy Pan Fried Tofu Spring Rolls

These crispy pan fried tofu spring rolls are next level! I rarely use rice paper in dishes and now will frequently be using rice paper because it's so versatile. You can create whatever mixture you'd like inside, keep the rice paper raw or pan fry for a crisp! For this recipe I made a tofu veggie interior and crisped the exterior.

Ingredients Inside & their Nutrients!

For this recipe, I used cabbage, carrots, and broccoli, feel free to use whatever veggies you have on hand. It's super simple to come together!

Cabbage is a great source of vitamin C, fiber, potassium, and vitamins A and K. Carrots have biotin, vitamins A, K1, and B6. They're also rich in beta carotene which converts into vitamin A. Vitamin A is good for eye health (hence why doctors tell you to eat carrots to improve your vision!) and helps with your immune system and promotes healthy skin. Broccoli contains vitamins C, K, and A and also is high in iron and antioxidants.

You're going to want to roughly chop your veggies then place them in a food processor with your garlic, ginger, and seasonings. Then heat in a sauce pan with shredded tofu and some soy sauce to make your interior mixture.

Rice Paper

To make the spring rolls, you're going to want to use 2 sheets of rice paper to make sure nothing falls out when pan crisping. To start, dip 1 rice paper sheet at a time in water for 10-20 seconds until it is wet and easy to fold (looser than when it started). You don't want it too wet though, otherwise it will just stick to itself. Then fill the inside with a few tablespoons of your tofu and veggie mixture. You'll fold it in on itself then wrap it again in another wet rice paper sheet.

For fun, I dipped one side in sesame seeds to create an even crispier texture. You'll want to put a bit of avocado oil on the pan and allow it to heat prior to putting the spring rolls on the pan. Then, pan fry until each side is crispy and you have pan fried tofu spring rolls! I hope you enjoy!

Tofu Crispy Spring Rolls

These tofu crispy spring rolls come together in 30-minutes and are the perfect mix of veggies and plant based protein with a crisp!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 16 oz firm block tofu
• 1 green cabbage
• 2-3 carrots
• 1 head of broccoli
• 1 teaspoon chili powder
• 2 tablespoon tamari
• 3 cloves garlic
• 1 tablespoon ginger powder or root

Other Ingredients

• 20-30 rice papers
• sesame seeds optional
• sauce of choice to serve soy sauce with sesame seeds

Instructions

 

• Press your tofu then roughly chop your veggies and add to a food processor. Process until they’re in shreds.
• Add your chili powder, garlic, and ginger to the food processor and process until combined.
• Pour your veggies into a pan on medium heat and shred your tofu on top and add your tamari. Cook for 5 minutes.
• Wet your rice paper for 10-20 seconds, then fill with 2 tablespoon of the veggie tofu mixture (more or less depending on the size of your rice paper). Fold it then fold another wet rice paper over it so it has a double layer.
• Heat a pan with oil then add your rice paper rolls and pan fry until crispy on both sides (about 5-7 minutes)
• Enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another tofu recipe, check out these marinated tofu skewers!