Vegetarian Spring Rolls

3.8 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 177.3
  • Total Fat: 2.9 g
  • Cholesterol: 6.0 mg
  • Sodium: 291.2 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 10.3 g

View full nutritional breakdown of Vegetarian Spring Rolls calories by ingredient


NI is for 2 rolls per serving NI is for 2 rolls per serving
Number of Servings: 10


    Ginger Root, 2 tsp minced
    Shiitake Mushrooms, 1 cup sliced very thin
    Scallions, raw, 2 medium chopped fine
    Baby Carrots, raw, 6 medium shredded
    Cabbage, napa, 2 cups shredded
    Bean sprouts or pea shoots, 1 cup
    Wild Wood High-Protein Tofu Super Firm, 10 oz
    egg roll wrappers, about 20
    *Canola Oil, 1 tbsp


mince ginger, dice tofu. Heat heavy skillet and stirfry in 1T oil unitl fragrant. Add very thinly sliced mushroom, shredded cabbage, finely shredded carrots, scallions and shoots/sprouts. Stirfry for another couple of minutes.
Add salt or shoyu to taste.
Remove from heat and allow to cool.

When cool: Use 2T filling for each roll. Place wrapper on the diagonal, like a diamond. Place filling across the middle.
Fold bottom up over fillng.
Fold up both sides snugly against filling and moisten with a little water/cornstarch mixture.
Roll over flap to seal and lay flap side down until ready to cook.

Preheat oven to 350. Prepare a cookie sheet with canola spray. Lay out spring rolls. Spray the tops of the rolls. Bake for 20 minutes or until golden and crispy.

Serve with plum sauce, hot mustard, etc

Number of Servings: 10

Recipe submitted by SparkPeople user MADDY_AVENA.

Member Ratings For This Recipe

  • no profile photo

    thank you - 2/23/19

  • no profile photo

    This is fairly easy to make and delicious. - 1/10/19

  • no profile photo

    Very Good
    i left out the tofu and enjoyed them - 10/13/18

  • no profile photo

    Very Good
    0 of 1 people found this review helpful
    I've never had tofu before and I enjoyed these. I didn't use the bean sprouts or scallions, however, I substituted with a little green onion then backed them as directed. I'd make them again. - 1/10/13

  • no profile photo

    Very Good
    0 of 2 people found this review helpful
    yum - 3/16/07