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Vietnamese Spring Rolls – tofu, basil, garlic soy dip
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1.5 hours
4 servings
Adjust servings
A single serving is 4 spring rolls.
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
tofu
sesame oil
rice paper wrapper
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 233% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 29.8% of RDA
• Carbs: 21.3% of RDA
• Fat (total lipid): 56.2% of RDA
• Fiber: 13.3% of RDA
• Fructose: 2.5% of RDA
• Protein: 15.5% of RDA
• Sodium: 233% of RDA
• Sugar: 11.2% of RDA
• Vitamin A (IU): 15.1% of RDA
• Vitamin B6: 8.9% of RDA
• Vitamin C: 8.7% of RDA
• Iron: 0.3% of RDA
• Magnesium: 15.9% of RDA
• Manganese: 23.8% of RDA
• Niacin: 6.4% of RDA
• Potassium: 9.9% of RDA
• Zinc: 8.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
58.7
g
Calories
597
 
Fiber
3.72
g
Iron
0.055
mg
Protein
17.4
g
Sodium
3153
mg
Sugars
3.51
g
Fat (total lipid)
34.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
package
+
-
 
firm.
 
1/2
cups
+
-
 
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
 
4
cloves
+
-
 
crushed or minced.
 
4
tbsp
+
-
 
plus 1/4 cup for dipping sauce (4 tbsp for spring rolls).
2
tsp
+
-
 
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
1
whole
+
-
 
sliced into matchsticks.
 
1/2
heads
+
-
 
 
2
oz
+
-
 
fresh. fresh basil and fresh thai basil are normally sold in 2oz or 2.5oz packages, so use one package.
 
16
whole
+
-
 
 
1
whole
+
-
 
seeded and crushed.
 
2
tbsp
+
-
 
fresh squeezed.
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
 
2
tbsp
+
-
 
 
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PREPARATION
MAKING THE SPRING ROLLS
1.
Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into large pieces.
2.
Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.
3.
In large plastic freezer bag, combine crushed/minced garlic, vegetable oil, curry powder, cumin & soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don't break. Make sure all marinate coats each slice of tofu.
4.
Let marinade for at least 1 hour or until all tofu slices soak up the marinade.
5.
Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.
6.
Allow tofu to cool, then slice into smaller pieces.
7.
In large pan, fill with water and warm on the stove. Quickly dip each rice paper in warm water for about 2-3 seconds.
8.
Place wet rice paper on work station and fill with lettuce, basil, cucumber, tofu and roll. Make sure rice paper is completely hydrated and softened before rolling.
MAKING GARLIC SOY SAUCE
9.
Mix soy sauce, rice vinegar, sugar, and lime juice, making sure sugar dissolves. Add slices of chili on top for garnish and extra spice.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 597
Protein 17.4 g
Carbohydrates 58.7 g
Iron 0.06 mg
Fiber 3.72 g
Calcium 4.23 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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