Description
Crispy tofu and fresh vegetables wrapped in rice paper, topped with spicy chili sauce for a vibrant vegan appetizer. Light, refreshing, and packed with bold flavors.
Ingredients
Hard tofu 1 block (14 oz)
Rice paper wraps 12–16 sheets
Baby lettuce 4 cups, shredded
Carrots 2 medium, julienned
Cucumber 1 medium, sliced
Chili Sauce (recipe below) 1/4 cup
Lime wedges 4 wedges
Instructions
Pat tofu dry, then cut into 1/2-inch cubes (about 32 pieces)
Heat 1 tbsp oil in a skillet over medium. Sauté cubes until golden, 3–4 minutes
Transfer to paper towel-lined plate to drain excess oil
Dampen one rice paper in warm water (15–20 seconds until translucent)
Place on a clean surface. Layer 2 tbsp lettuce, 1 tbsp carrots, 1 tbsp cucumber, and 2–3 tofu cubes
Add chili sauce drop-wise near the base (1–2 teaspoons per roll)
Fold edges inward, then roll tightly using a sushi-roll technique
Repeat with remaining wraps and ingredients
Arrange rolls upright on a platter with lime wedges
Chill assembled rolls up to 2 hours before serving
Notes
Chill leftover sauce in an airtight container for up to 3 days
Add avocado slices for creaminess
Use romaine lettuce for extra crispness
Remove cucumber seeds to prevent sogginess
- Prep Time: 25
- Cook Time: 15
- Category: Trending
- Method: Pan-Frying and Rolling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 95
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
