Paired with a spicy peanut dipping sauce, these fresh tofu spring rolls make the perfect appetizer or light meal. It is the ideal dish for warm weather, when cooking hot food is what anyone wants to do. They are vegetarian and gluten-free.
Trader Joe’s Tofu Spring Rolls
I have a confession: sometimes I get so busy that I buy pre-made meals. Gasp! I know people think that because I’m a health coach and a food blogger, I must be in the kitchen and cook fresh food, and my fridge is probably a wonderland of kale salad and quinoa pilaf. And sometimes that’s true. But other times, I go to the store and stock up on pre-made meals.
I live around the corner from a Whole Foods Market, but for some reason they’ve become less and less vegan friendly (despite my many emails to the manager), so I prefer to hit Trader Joe’s for pre-made meals. They have several vegan salads (though I’d like to see more) and a few wraps that I love. They had super delicious tofu spring rolls that came with a spicy peanut sauce.
I recently had a hankering for spring rolls, but Trader Joe’s no longer carries them How could they get rid of such a dear favorite? Instead of giving them away, I started making them at home.
What are spring rolls?
Spring rolls are rolled appetizers commonly found in Asian cuisine. When most people hear the word, they think of Chinese take-out with fried spring rolls spring roll. The types of wrappers and fillings used, as well as cooking techniques, will vary considerably depending on the region, although they are usually filled with vegetables.
These are fresh Vietnamese spring rolls, and sometimes called summer rolls. They have a rice paper wrapper and are filled with tofu and fresh vegetables. They are usually served with a peanut dipping sauce.
what do you want
- Rice paper spring roll wrappers
- Baked Tofu
- Romaine lettuce
- red cabbage
- the carrot
- Red pepper bells
- Spicy Peanut Sauce
See recipe card for exact amounts.
How to Make Spring Rolls
Rice paper wrappers are delicate, and they can be a little difficult to work with at first, but it takes a little practice and patience. It is similar to rolling a burrito or wrap, but you just have to remember that the wrap is not as hard as a tortilla or flat bread.
- First you fill a large bowl with hot water and make a place to put your rice paper wrappers. They will stick to wooden cutting boards, so use plastic boards or ceramic plates.
- You dip the rice paper wrapper in water quickly and then you lay it flat on your cutting board or plate.
- In the bottom third of the wrap, place a few tofu strips and some lettuce, cabbage, carrots and bell peppers.
- You gently lift the bottom of the spring roll and fold it over the filling. You then gently roll everything away from you using your fingers to pull the ingredients After the initial roll, fold the sides to seal the edges of the spring roll Continue rolling everything with your fingers as you go. Since the wrap is adhesive, it will automatically seal when you get to the edge.
- Make the rest of the spring rolls in the same way.
Recipe notes
I use my own baked tofu and peanut sauce in this recipe. If you’re in a hurry or don’t want to make them yourself, you can use store-bought versions I love Nasoa’s Tofubake, Wildwood’s Baked Tofu, and Trader Joe’s Baked Tofu.
These spring rolls are incredibly versatile, so you can fill them with whatever fresh vegetables you have on hand. Chopped cucumber is a great addition. If you are eating them right away, you can add chopped avocado.
If you follow a gluten-free diet, make sure your peanut sauce and tofu are gluten-free.
Serving your spring rolls
Serve your spring rolls with plenty of peanut sauce for dipping.
I like to serve these spring rolls as a meal alongside a salad, but they’re also great for snacking. They will be fun at potlucks, too! They are a great appetizer.
Preserving your spring rolls
They can be stored in the refrigerator for a day or two before serving, but are best eaten right after they are made. If you are storing them for later, be sure to put them in an air-tight container. Note that they may stick together and tear during storage, so you may want to separate them with parchment paper or wax paper.
Tofu Spring Rolls
Paired with a spicy peanut dipping sauce, these tofu spring rolls make the perfect appetizer or light meal. It is the ideal dish for warm weather, when cooking hot food is what anyone wants to do.
material
- 10 (10 inches) Rice paper spring roll wrappers
- 14 ounce Baked Tofu Cut into strips
- 1 the cup Shredded romaine lettuce (About 6 pages)
- 1 the cup Chopped red cabbage (about ¼ of a small head of cabbage)
- 1 the cup chopped carrots (about 2 medium carrots)
- 1 Red pepper bells Cut into thin strips
- ½ the cup Spicy Peanut Sauce
instructions
-
Fill a large bowl with hot water and have a place to keep your rice paper wrappers ready. They will stick to wooden cutting boards, so use plastic boards or ceramic plates.
-
Dip the rice paper wrapper in water quickly and then lay it flat on your cutting board or plate. The wrapper will soften very quickly.
-
In the bottom third of the wrap, place two tofu strips and about two tablespoons each of lettuce, cabbage, carrots, and bell peppers. If your wraps are small, you’ll want less filling – you don’t want to overstuff the rolls or they might tear.
-
Gently lift the bottom of the spring roll and fold it over the filling ingredients. Gently roll everything away from you to pull out the ingredients with your fingers After the initial roll, fold the sides to seal the edges of the spring roll Continue rolling everything with your fingers as you go. Since the wrap is adhesive, it will automatically seal when you reach the edge.
-
Make the rest of the spring rolls in the same way.
-
Serve with spicy peanut sauce for dipping.
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They can be stored in the refrigerator for a day or two before serving, but are best eaten after they are made. Note that they may stick together and tear during storage, so you may want to separate them with parchment paper.
Calories: 79kcal | Sugars: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 0.5g | Cholesterol: 0.1mg | Sodium: 186mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3020IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 1mg
