Gluten-Free Tofu Spring Rolls

Bright, fresh, and bursting with flavor, these Gluten-Free Tofu Spring Rolls are the perfect healthy appetizer or light meal. Wrapped in delicate rice paper, these rolls are loaded with crispy pan-seared tofu, vibrant julienned vegetables, aromatic fresh herbs, and tender gluten-free rice noodles, making each bite a celebration of texture and taste. The dish is made complete with a creamy, tangy peanut dipping sauce crafted with tamari, lime juice, and maple syrup, adding just the right balance of umami and sweetness. Quick to prepare in just 45 minutes, these spring rolls are a gluten-free, vegan-friendly option that's as beautiful as it is delicious. Ideal for summer gatherings, meal prep, or even lunch on the go, they’re a fresh twist on a classic recipe your taste buds are bound to love.

Nutriscore Rating: 76/100

Prep Time:35 mins

Cook Time:10 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 1 block (approximately 14 oz) Firm tofu
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Sesame oil
• 2 cloves (minced) Garlic
• 1 medium (julienned) Carrot
• 1 medium (julienned) Cucumber
• 1 medium (thinly sliced) Red bell pepper
• 1 cup (shredded) Purple cabbage
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 3 ounces Rice vermicelli noodles (gluten-free)
• 1 bowl (for softening rice wrappers) Warm water
• 3 tablespoons Peanut butter
• 2 tablespoons Lime juice
• 1 tablespoon Tamari (for dipping sauce)
• 1 tablespoon Maple syrup
• 2 tablespoons Water (for dipping sauce)

Directions

Step 1

Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes to remove excess water.

Step 2

Cut the tofu into thin strips and place in a shallow dish.

Step 3

In a small bowl, combine 3 tablespoons tamari, 1 tablespoon sesame oil, and minced garlic. Pour over the tofu strips and let marinate for 15 minutes.

Step 4

Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Step 5

Heat a non-stick skillet over medium heat and cook the marinated tofu strips for 2-3 minutes on each side until golden and slightly crispy. Remove from heat.

Step 6

Prepare the vegetables by julienning the carrot and cucumber, thinly slicing the red bell pepper, and shredding the purple cabbage.

Step 7

Fill a large shallow dish or bowl with warm water. Submerge one rice paper wrapper in the water for 15-20 seconds until pliable but not too soft. Place the softened wrapper on a clean, damp surface.

Step 8

To assemble the spring rolls, place a small amount of cooked rice noodles, tofu strips, julienned carrots, cucumber, red bell pepper, shredded cabbage, mint leaves, and cilantro leaves in the center of the wrapper.

Step 9

Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to encase the filling. Repeat with the remaining wrappers and ingredients.

Step 10

To prepare the dipping sauce, whisk together peanut butter, lime juice, 1 tablespoon tamari, maple syrup, and 2 tablespoons water in a small bowl until smooth. Adjust the consistency with more water if desired.

Step 11

Serve the spring rolls fresh with the dipping sauce on the side.

Nutrition Facts

Serving size	2039 grams (2039.0g)

Amount per serving	% Daily Value*
Calories	1779

Total Fat 62.40g	80%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 11.90g
Cholesterol 0mg	0%
Sodium 4009mg	174%
Total Carbohydrate 251.30g	91%
Dietary Fiber 28.20g	101%
Total Sugars 43.00g
Protein 84.10g	168%

Vitamin D 0IU	0%
Calcium 1207mg	93%
Iron 24mg	133%
Potassium 3128mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 17.7%

Carbs: 52.8%