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!
Crispy Tofu Spring Rolls
Ingredients
- 1 16 oz firm block tofu
- 1 green cabbage
- 2-3 carrots
- 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 to ensure it’s firm, then roughly chop your veggies and add them to a food processor. Process until they’re in shreds
- With a shredder, shred your tofu and add to a pan over medium heat with some avocado oil, cook for 2 minutes
- Add your veggies, soy sauce, chili powder, garlic, and ginger into the pan and cook for 5 minutes
- Take 1 rice paper and put it in a low bowl or lipped plate with water and wet for 10-20 seconds.
- Then, fill the rice paper with 2 tablespoon of the veggie tofu mixture (more or less depending on the size of your rice paper). Roll and fold until it is securely closed then repeat with the rest of your mixture
- Optional, but recommended as it looks cool, sprinkle sesame seeds on one side of the rolls
- Heat a pan over medium heat with a shallow amount of avocado oil then add your rice paper rolls and pan fry until crispy on both sides (about 5-7 minutes)
- Serve with your dipping sauce of choice and enjoy!
- Storage: I would recommend eating these fresh as they are best fresh, but you can store them in the fridge for up to 3 days. I would recommend reheating on the stove with some oil (low and slow, lid covered) or air fryer 275F 7 minutes for the same crispiness
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!
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