High Protein Vegetable Rolls

Elevate your snack game with these vibrant High Protein Vegetable Rolls, a nutritious twist on classic fresh spring rolls! Packed with plant-based protein from firm tofu and cooked quinoa, these rolls are balanced by a medley of crisp, colorful vegetables like julienned carrots, cucumber, red bell pepper, and shredded purple cabbage. Wrapped in delicate rice paper and brightened with fresh herbs like cilantro and mint, each roll delivers a burst of flavor and texture. The creamy peanut-lime dipping sauce adds a perfect sweet and tangy complement, making these rolls a irresistible option for healthy lunches, light dinners, or party appetizers. Ready in just 35 minutes, this gluten-free and vegan-friendly recipe is perfect for clean eating, meal prep, and satisfying your hunger guilt-free. Whether you're looking for high-protein snacks or fresh vegetarian recipes, these rolls are sure to delight every palate!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Rice paper wrappers
• 200 grams Firm tofu
• 1 cup Cooked quinoa
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 medium Red bell pepper, julienned
• 1 cup Purple cabbage, shredded
• 0.5 cup Fresh cilantro
• 0.25 cup Fresh mint leaves
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Sesame oil
• 2 tablespoons Peanut butter
• 1 tablespoon Lime juice
• 1 teaspoon Maple syrup
• 2 tablespoons Water

Directions

Step 1

Press the firm tofu for 15 minutes to remove excess moisture, then slice into thin, rectangular strips.

Step 2

Heat a non-stick pan over medium heat and lightly sear the tofu strips on both sides for about 2-3 minutes, adding 1 teaspoon of soy sauce and the sesame oil for flavor. Let it cool before assembling.

Step 3

Prepare all the vegetables: julienne the carrot, cucumber, and red bell pepper, and shred the purple cabbage. Chop the cilantro and mint leaves.

Step 4

Cook the quinoa according to package instructions if not already done. Let it cool completely.

Step 5

To make the dressing: In a small bowl, whisk together the peanut butter, lime juice, maple syrup, water, and 1 tablespoon of soy sauce until smooth. Set aside.

Step 6

Fill a shallow bowl or plate with warm water. Dip a rice paper wrapper into the water for 10-15 seconds until it softens slightly, then lay it flat on a clean surface or cutting board.

Step 7

In the center of the wrapper, layer a small handful of quinoa, a strip or two of tofu, and an assortment of julienned vegetables. Add a few leaves of cilantro and mint for freshness.

Step 8

Fold in the sides of the wrapper and roll it tightly from the bottom, similar to rolling a burrito. Repeat the process with the remaining rice paper wrappers and fillings.

Step 9

Serve the rolls immediately with the peanut-lime dipping sauce on the side. Enjoy!

Nutrition Facts

Serving size	1052.1 grams (1052.1g)

Amount per serving	% Daily Value*
Calories	1172

Total Fat 45.60g	58%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 9.80g
Cholesterol 0mg	0%
Sodium 2175mg	95%
Total Carbohydrate 156.80g	57%
Dietary Fiber 22.20g	79%
Total Sugars 28.70g
Protein 51.20g	102%

Vitamin D 0IU	0%
Calcium 653mg	50%
Iron 15mg	83%
Potassium 2269mg	48%

*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: 33.0%

Protein: 16.5%

Carbs: 50.5%