Vietnamese · Lunch
Vegetarian Fresh Spring Rolls (GLP-1)
Chilled Vietnamese rice-paper rolls filled with pan-seared tofu, edamame, vermicelli, and crisp julienned vegetables, wrapped tight with mint and cilantro, then dipped in a peanut-hoisin sauce. Protein-forward and light, the rolls are eaten cold, no cooking beyond a quick pan-sear and a noodle boil.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
432Calories
35.6gProtein
14.6gFat
46.2gCarbs
9.3gSugar
6.8gFiber
1085mgSodium
0mgChol
2.6gSat Fat
690mgPotassium
210mgCalcium
4.3mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels 5 minutes to remove excess moisture, cut into 1cm batons, and toss with soy sauce.
2
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat and sear tofu batons 4 minutes, turning occasionally, until golden brown and firm on the edges.
3
Assemble
Dip one rice paper wrapper in warm water until pliable, lay flat, and layer half the tofu, vermicelli, edamame, carrot, cucumber, mint, and cilantro across the lower third, then fold sides inward and roll tightly. Repeat with second wrapper. Whisk peanut butter, hoisin, water, rice vinegar, and lime juice until smooth.
4
Plate
Slice each roll diagonally and arrange on a plate with peanut-hoisin sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 2/3 oz20g vegetable oil
- 2.8 oz80g cooked edamame beans
- 2 oz56g rice vermicelli
- 44 rice paper wrappers (44cm)
- 1/2 cup60g carrot
- 1/2 cup50g cucumber
- 1212 mint leaves
- 1212 cilantro sprigs
- 4 tsp4 tsp soy sauce
- 2 tsp2 tsp lime juice
- 2 tbsp30g peanut butter
- 2 tbsp36g hoisin sauce
- 2 tbsp30ml water
- 2 tsp2 tsp rice vinegar
