Spring Rolls with Pineapple habanero dipping sauce (Edit recipe)

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Fresh, vibrant, and packed with plants—these tofu veggie spring rolls are a gut-friendly win for any meal or snack 🌱 Pair with the pineapple habanero tangy dipping sauce and you've got yourself some seriously good meals to share with a crowd! Perfect for meal prep or parties.

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PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 2-3

Ingredients

Spring Rolls

6 - 8 pieces Rice Paper Wrappers
1 whole Tofu, block, extra firm
1 whole English Cucumber, julienned
1 whole Red Bell Pepper, thinly sliced
1 whole Avocado, ripe, sliced
1 cup Cilantro

Pineapple Habanero Dipping Sauce

2 Tbsp Pineapple Habanero Jam - Profanity Jam
1 Tbsp Lime Juice
1 tsp Coconut Aminos
0.5 tsp Spicy Chili Crisp
.5 tsp Ginger, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep tofu: Lightly pan-fry or bake tofu strips with olive oil, salt, and optional garlic powder until golden.
Dip rice paper in warm water for 10–15 seconds until soft.
Layer tofu, cucumber, bell pepper, avocado, and cilantro in the center of each wrapper.
Fold in sides, then roll tightly.
Slice in half and enjoy with a dipping sauce (like the pineapple jam one)
For the Jam
In a small bowl, whisk together all ingredients until smooth.
Taste and adjust adding, more jam for sweetness, or chili for heat.
Serve with fresh spring rolls.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	533
Fat:	3 g
Carbohydrates:	118 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	342 mg
Fiber:	8 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.