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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.1
  • Total Fat: 4.6 g
  • Cholesterol: 1.0 mg
  • Sodium: 1,686.1 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Fresh Vegan Spring Rolls calories by ingredient
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Fresh Vegan Spring Rolls

Submitted by: BLOGILATES
Fresh Vegan Spring Rolls

Introduction

This traditional Vietnamese dish is easy to make and perfect for a hot day when you want something cool and filling. This traditional Vietnamese dish is easy to make and perfect for a hot day when you want something cool and filling.
Number of Servings: 4

Ingredients

    Roll:
    Vegetables sliced thin (purple cabbage, carrots, cucumber, lettuce)
    1 block of firm tofu sliced into sticks and marinated in soy sauce with 1 clove of garlic and a pinch of stevia
    8 pieces of rice paper (banh trang)
    Vegetable oil spray

    Sauce:
    1/2 cup hoisin sauce
    2 tsp Sriracha chili sauce or to taste
    1 lemon, juiced

Tips

You can find the Sriracha chili sauce and the rice paper in the Asian section of most large grocery stores or at your local Asian market. Watch recipe creator Cassey Ho demonstrate how quick and easy it is to make this recipe!

Be sure to subscribe to Cassey's YouTube channel for weekly additions to the "Cheap Clean Eats" series, as well as fun workouts!


Directions

1. Slice vegetables thin
2. Marinate tofu in soy sauce mixture
3. Place frying pan over medium heat and coat with vegetable oil spray
4. Cook tofu slices with marinade until toasted on both sides
5. Mix sauce ingredients in a small bowl
6. Soak rice paper in a shallow dish of warm water for a few seconds then place on a plate
5. Place 2 pieces of tofu, veggies and lettuce in the middle of the rice paper then fold closed like a burrito, repeat with the remaining ingredients
6. Serve with dipping sauce


Serving Size: 2 wraps






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    I make these all the time I love them. I sometimes I put in green onion, avocado or an egg too - 11/18/13

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  • I made this for my family, but not as a vegan recipe, I used thinly sliced chicken breast. The sodium and carbs are way out of line for myself, being as I am diabetic. By not using soy soaked sodium, I'm sure that the sodium count came down some. - 8/2/14

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  • This is so good!!! Thank You....... - 8/2/14

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  • Haven't made this yet, but I think I would use a little sesame oil, or toasted sesame oil while cooking the tofu. - 6/10/14

    Was this review helpful?   yes  No