Vietnamese-Inspired Tofu Spring Rolls (vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based spring rolls filled with crisp vegetables, fresh herbs, tofu, and rice noodles, served with peanut sauce. Light, filling, and loaded with protein from tofu and peanuts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 14 ounces super firm tofu (preferably high protein tofu)
- 3 tablespoons cornstarch
- high heat oil spray
- 4 tablespoons peanut sauce
- 3 cups julienned vegetables (such as carrots, cucumber, cabbage, or bell pepper)
- 1 bunch fresh cilantro
- 1 bunch fresh mint leaves
- 2 ounces vermicelli rice noodles
- 10-12 spring roll rice papers
- peanut sauce (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 545mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.