Name: Spicy Noodle Spring Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 package rice noodles; 13-15 spring roll wrappers (rice paper); 6 tbsp sesame oil; 1/4 cup soy sauce (gluten-free) or tamari; 2 tbsp maple syrup; 2 tbsp fresh lime juice; 2 tsp fresh ginger; 2 tsp garlic cloves; 2 tsp sriracha; 1/2 tsp chili flakes; 450 grams extra firm tofu (drained and pressed); 2 tbsp sesame oil; 2 tbsp soy sauce; 2 tsp garlic powder; 1 tsp lime juice; 2 medium carrots (sliced or julienne); 1/4 red cabbage (sliced); 3 stalks green onions (sliced)

Description

Fresh and vibrant spring rolls filled with spicy marinated noodles, crispy tofu, and crunchy vegetables. These rolls are light, flavorful, and perfect for dipping.

Ingredients

1 package rice noodles
13–15 spring roll wrappers (rice paper)
6 tbsp sesame oil
1/4 cup soy sauce (gluten-free) or tamari
2 tbsp maple syrup
2 tbsp fresh lime juice
2 tsp fresh ginger
2 tsp garlic cloves
2 tsp sriracha
1/2 tsp chili flakes
450 grams extra firm tofu (drained and pressed)
2 tbsp sesame oil
2 tbsp soy sauce
2 tsp garlic powder
1 tsp lime juice
2 medium carrots (sliced or julienne)
1/4 red cabbage (sliced)
3 stalks green onions (sliced)

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Instructions

Remove tofu from its package and press to remove excess liquid. Slice into sticks and place in a shallow dish.
Mix sesame oil, soy sauce, garlic powder, lime juice, and a pinch of salt. Pour over tofu and marinate for at least 5 minutes.
Preheat air fryer or oven to 375°F (190°C). Cook tofu for 15 minutes in air fryer or 20-30 minutes in oven, flipping halfway through.
Julienne carrots, slice cabbage, and cut green onions into thin strips.
Boil water and cook rice noodles according to package instructions. Drain and rinse with hot water, then set aside.
In a bowl, mix soy sauce, maple syrup, lime juice, sesame oil, sriracha, ginger, garlic, and chili flakes.
Add cooked noodles to a bowl and toss with the sauce. Let sit for a few minutes to absorb flavor.
Dip a rice paper wrapper in warm water briefly and place on a damp surface.
Add noodles, tofu, carrots, cabbage, and green onions to the lower third of the wrapper.
Fold bottom over filling, fold in sides, and roll tightly.
Repeat with remaining wrappers. Cut in half and serve with dipping sauce.

Notes

Adjust sriracha to control spice level.
Use any vegetables you have on hand like cucumber or bell peppers.
Serve immediately for best texture, or cover with a damp cloth to prevent drying.
Peanut sauce or chili lime sauce pairs well as a dip.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Assemble
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 0 mg