Go Back
tofu crispy spring rolls vegan

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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!