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Giant spring rolls stuffed with cucumber, carrots, cabbage, and tofu.
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Giant Spring Rolls With Tofu

These giant spring rolls with tofu and veggies are like a cross between a rice noodle salad and a sandwich. Perfect for lunch with a peanut dipping sauce.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 spring rolls
Author: Eloïse

Ingredients
 

For the spring rolls

  • 2 large lettuce leaves
  • ½ English cucumber
  • 2 medium carrots or pre-shredded carrots
  • 2 handfuls shredded red cabbage pre-shredded
  • 7 oz (200 g) extra-firm tofu
  • 2 teaspoons sesame oil or olive oil
  • 8 rice paper sheets
  • 2 handfuls fresh cilantro optional

For the peanut sauce

  • 3 tablespoon peanut butter
  • 3 tablespoon tamari or gluten-free soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon maple syrup
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons water

Instructions
 

  • Crispy, golden brown tofu sticks in a pan.
    Cook the tofu. Cut the tofu block through the long edge and into 0.5” (± 1 cm) sticks. Pan-fry the tofu sticks in a little sesame oil over medium-high heat for 1 minute on each side until golden.
  • Shredded carrots and cucumber sticks on a wooden cutting board.
    Prep the veggies. Wash the lettuce leaves. Cut the cucumber and carrots into thin sticks (or use a julienne peeler for the carrots).
  • Hand whisking a peanut butter sauce in a small glass jar.
    Make the sauce. Combine the peanut butter, tamari, lime juice, maple syrup, ginger, garlic, and cayenne in a small bowl or jar. Thin it out with water until you get the right dipping consistency.
  • Four overlapping rice paper sheets with filling on a wooden cutting board.
    Prep the rice paper. Dip the rice paper sheets in a large bowl filled with lukewarm for 15 seconds one after the other. Place them on a slightly wet cutting board so that they overlap to form a square. Add the lettuce leaf in the middle. Top with the cucumber sticks, carrots, red cabbage, tofu sticks, and cilantro.
  • Hand folding giant spring rolls.
    Roll. Fold the bottom “edge” towards the center and tuck it under the ingredients. Then, fold the sides towards the center and roll up the giant summer roll.

Nutrition

Calories: 527kcal | Carbohydrates: 66g | Protein: 17g | Fat: 18g | Fiber: 5g | Sugar: 11g
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