Tofu Spring Rolls with Pickled Veggies (Banh Mi-Inspired)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring rolls filled with crispy baked tofu, quick-pickled vegetables, and cilantro, served with a ginger-vinegar dipping sauce and topped with homemade wonton crisps. Light, fresh, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups vegetables ((carrots, daikon or red radish // julienned))
- 3/4 cup unseasoned rice vinegar
- 1 cup water
- 4-5 Tbsp sweetener ((i.e. agave nectar, sugar, or honey if not vegan))
- 1/2 tsp sea salt
- 1 medium lime ((juiced))
- 1 (12-16 oz) block extra-firm tofu
- 1 Tbsp tamari ((or soy sauce if not GF))
- 12 spring roll rice papers
- 1 large bundle cilantro ((large stems removed // or sub basil or mint))
- Sriracha or chili garlic sauce ((optional))
- Leftover vinegar sauce OR peanut butter or almond butter sauce
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 166mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 104mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.