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Home > tofuvegetablerolls

Tofu vegetable rolls

Recipe Information

Servings 4
Preparation Time 33 Minutes
Cook Time 12 Minutes
Total Time 45 Minutes
Difficulty Easy
Main Ingredient Noodles; Cabbage; Red Bell Pepper; Tofu
Category Beans & Legumes; Pasta; Vegetables
Meal Brunch; Lunch; Dinner; Snack
Type Appetizer; Side Dish
Cuisine American; Asian; Fusion; Vietnamese
Cook Method Boiling
Diet Heart Healthy; High Protein; Low Cholesterol; Vegan; Vegetarian




  • In a bowl, mix the sweet Asian chili sauce, vinegar, soy sauce, ginger, sesame oil, and water and set aside for dipping.

  • In a pot, cook the buckwheat noodles according to package directions then drain. Add 1/2 teaspoon of sesame oil to the noodles to prevent sticking.

  • Mix the cabbage, bell pepper, and tofu in one bowl and the cilantro, basil, and scallions in another.

  • To make rolls, briefly dip one rice paper wrapper in the water in a shallow dish then set on a plate. Wait about 30 seconds to allow the rice paper to moisten.

  • In the center of each wrapper, place a small portion of noodles. Parallel to the noodles, line a small portion of cabbage, bell pepper, and tofu. When placing ingredients leave 1/4 of the wrapper empty on one side, 1/2 of the wrapper empty on the opposing side and 1/8 from what will be the top and bottom of the roll.

  • Scatter a portion of the cilantro mix on top of the other ingredients.

  • To wrap the roll, gently fold over the filling the 1/4 side that was left empty, then fold the 2 sides of the rice paper that would be the top and bottom ends of the roll. Finally, roll tightly the remaining end and seal with a dab of water.

  • Place the rolls on a separate plate and repeat this for remaining ingredients.

  • Cut the rolls in half and serve with the dipping sauce.


Nutrition (per serving)

  • Calories: 426 cal

  • Total fat: 14g

  • Saturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 875mg

  • Potassium: 217mg

  • Carbohydrate: 49g

  • Fiber: 4g

  • Protein: 29g