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Crispy High-Fiber High-Protein Spring Rolls

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Deliciously crispy spring rolls filled with cabbage, carrots, and tofu, packed with high-fiber, high-protein goodness.

Ingredients

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  • 3 cups chopped cabbage
  • 2 carrots (thinly sliced or grated)
  • 1 cup chopped spinach (optional)
  • 200g chopped tofu
  • 1 tsp hot paprika or chili powder
  • 2 tbsp tamari sauce
  • 3 cloves minced garlic
  • 1 tbsp grated ginger
  • 1.5 tbsp olive oil
  • 3 scallions (thinly chopped)
  • 10 rice paper wrappers

Instructions

  1. Sauté the tofu in a nonstick pan with olive oil and hot paprika until golden brown and crispy.
  2. Add the chopped cabbage, grated carrots, optional spinach, tamari sauce, minced garlic, and ginger; cover and cook until veggies are tender.
  3. Stir in the remaining minced garlic and chopped scallions, sautéing until fragrant.
  4. Prepare the rice paper wrappers by soaking them in warm water until pliable.
  5. Fill the wrappers with the tofu-vegetable mixture and roll tightly.
  6. Fry the spring rolls in olive oil until golden brown on all sides.
  7. Serve immediately with your favorite dipping sauce.

Notes

Store leftover filling in an airtight container for up to 3 days. Avoid storing assembled spring rolls to prevent sogginess.

Nutrition

Find it online: https://lunarecipez.com/high-fiber-high-protein-recipes-easy-dinners-weight-loss/

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