3 Print View Full Screen Save

Refreshing Vegetarian Spring Rolls

Refreshing Vegetarian Spring Rolls
Makes:
24
Prep Time:
30
minutes
Total Time:
35
minutes
Vegetarian
based on
2 reviews
You'll love the amazing taste sensations in these Refreshing Vegetarian Spring Rolls. Quick and easy to prepare, these are an excellent choice as an appetizer, snack or light main dish. Serve with Soy and Chili Dipping Sauce. Recipe compliments of cookbook author Ying Chang Compestine.

In this recipe:


Store Locator

Ingredients:

  • 2 tablespoons canola oil
  • 1 1/2 teaspoons finely chopped garlic
  • 8 oz. flavored, baked tofu, shredded
  • 1 cup sunflower greens or bean sprouts
  • 1/2 cup shredded fresh basil leaves
  • 1 medium red bell pepper, cut into short thin strips
  • 2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon MAGGI Seasoning Sauce
  • 1 1/2 teaspoons sesame oil
  • 12 (8-inch) round dried rice paper wrappers
  • Soy and Chili Dipping Sauce (recipe follows)

Directions:

HEAT canola oil in large, nonstick skillet over medium-high heat. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant. Add tofu; cook, stirring frequently, for 2 minutes. Turn off heat. Stir in sunflower greens, basil, bell pepper, sweet chili sauce, seasoning sauce and sesame oil.

SOAK one sheet of rice paper wrapper in warm water for about 1 minute or until soft. Transfer wrapper to a dry cutting board.

ARRANGE 2 tablespoons filling in an even horizontal mound just below the center of the wrapper. Tightly roll up the rice paper to form a tight cylinder, folding in the sides about halfway, as you would to form an egg roll or a blintz. Repeat procedure with remaining wrappers and filling. Cut each spring roll in half on the diagonal. Serve with Soy and Chili Dipping Sauce.

FOR SOY AND CHILI DIPPING SAUCE:
COMBINE
1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons finely chopped green onion, 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce and 1 teaspoon sesame oil in small bowl.


Reviews:

Review This Recipe
  •  Star(s)

    Awesome

    Ren from Harrison Township, MI

    Flavor is divine! Such a nice treat on a hot summer day. Don't recommend the dipping sauce outlined in the recipe. WAY TOO salty.

  •  Star(s)

    Easy Chinese Spring Rolls

    Wanda from New South Wales

    My young daughter made this recipe for a school assignment, she made a couple of small changes with the ingredients, but kept to the same measurements. They were fun to make however she wasn't keen on the taste, but I love them, and I have made them twice since.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 90
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 2g
  • Protein: 4g
  • Vitamin A: 8% of DV
  • Vitamin C: 15% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

make it a meal

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Refreshing Vegetarian Spring Rolls

Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 teaspoons finely chopped garlic
  • 8 oz. flavored, baked tofu, shredded
  • 1 cup sunflower greens or bean sprouts
  • 1/2 cup shredded fresh basil leaves
  • 1 medium red bell pepper, cut into short thin strips
  • 2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon MAGGI Seasoning Sauce
  • 1 1/2 teaspoons sesame oil
  • 12 (8-inch) round dried rice paper wrappers
  • Soy and Chili Dipping Sauce (recipe follows)

 

Directions

HEAT canola oil in large, nonstick skillet over medium-high heat. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant. Add tofu; cook, stirring frequently, for 2 minutes. Turn off heat. Stir in sunflower greens, basil, bell pepper, sweet chili sauce, seasoning sauce and sesame oil.

SOAK one sheet of rice paper wrapper in warm water for about 1 minute or until soft. Transfer wrapper to a dry cutting board.

ARRANGE 2 tablespoons filling in an even horizontal mound just below the center of the wrapper. Tightly roll up the rice paper to form a tight cylinder, folding in the sides about halfway, as you would to form an egg roll or a blintz. Repeat procedure with remaining wrappers and filling. Cut each spring roll in half on the diagonal. Serve with Soy and Chili Dipping Sauce.

FOR SOY AND CHILI DIPPING SAUCE:
COMBINE
1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons finely chopped green onion, 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce and 1 teaspoon sesame oil in small bowl.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

add to my recipe box

Refreshing Vegetarian Spring Rolls

Add to Folder Cancel

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe added successfully!

Refreshing Vegetarian Spring Rolls was added to your  folder.

Close

share with your friends

Refreshing Vegetarian Spring Rolls