- 7 ounces firm tofu (200 g)
- 6 rice spring roll papers
- 1 julienned carrot
- 3 julienned romaine lettuce leaves
- 3.5 ounces julienned red cabbage (100 g)
- Black sesame seeds for garnish (optional)
- Preheat the oven to 400ºF or 200ºC.
- Slice the tofu, place it onto a baking sheet with parchment paper and bake for 10 minutes. Remove from the oven and let the tofu slices cool down.
- Pour room temperature water into a skillet or a shallow dish and immerse the rice paper to soften for about 40 to 50 seconds. The time may vary depending on the rice papers you’re using or the temperature of the water.
- Transfer to a dish or a cutting board and add the filling (carrot, lettuce, red cabbage and tofu).
- Roll everything up tightly as you can see in picture number 3. Repeat.
- We added some black sesame seeds for garnish.
- To make the sauce just mix all the ingredients in a bowl.
- Vietnamese rolls are better fresh, but you can store them in a sealed container for 1 to 2 days.
- Depending on the size of the rice spring roll papers you use, you’ll need to add more or less filling.
- If you don’t eat soy, use avocado instead of the tofu and some sea salt instead of the tamari/soy sauce.
- Use any raw veggies you want.
- I usually eat these rolls with some tamari or soy sauce and sometimes I also add some wasabi.
- If you can’t find the rice spring roll papers, use nori sheets instead.
- Feel free to add any vinegar, sweetener or healthy fat you have on hand.
- Serving Size: 1 roll without the black sesame seeds
- Calories: 266
- Sugar: 4.8 g
- Sodium: 407.6 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 37.6 g
- Fiber: 3.2 g
- Protein: 12.2 g