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Meatless May: Fry-Free Veggie Spring Rolls

spring rolls on a plate

Fried foods are delicious. But if you want to improve your health, they’re typically the first items on the menu that are off-limits. That doesn’t mean you can’t make some of your favorite things “fry-free.” I, for example, had no idea that I can eat, much less make, a veggie roll without frying it.

Oh my gosh, these unfried rice wraps are beyond delicious. They are so light and refreshing. The cilantro and the fresh mint I add give them a taste that is just perfect. It’s also great to make over our “stay home” Memorial Day weekend.

Yield 4 rolls


  • 1 teaspoon olive oil
  • 4 ounces extra-firm tofu, drained, cut into 1/2-inch slices
  • Pinch of sea salt or Sea Veg
  • 4 cups hot water
  • 4 brown rice spring-roll wrappers
  • 1/2 carrot, julienned
  • 1 cucumber, julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/2 head of purple cabbage, shredded
  • Soy sauce, for serving
  • Plum sauce, for serving
  • Handful of mint leaves, for garnish

Method of Preparation:

  1. Heat the olive oil in a small sauté pan set over medium-high heat. Sprinkle the tofu with the sea salt or Sea Veg. Add tofu and cook each side for about 1 to 2 minutes, until lightly browned. Transfer to a cutting board until assembly time.
  2. In a large bowl, add about 4 cups of hot water. Dip the spring-roll wrappers into the water, moving it around a bit, until it softens. Transfer the wrapper to a cutting board and lay it flat. To the center of the wrapper, add two pieces of tofu and a few pieces of carrot and cucumber, a few cilantro leaves, a couple of mint leaves, and a small handful of shredded cabbage. Wrap the spring roll by folding in the sides and then rolling it like you would a burrito. Repeat with the remaining roll wrappers and filling. Serve these rolls with soy sauce or plum sauce, and garnish with mint leaves.

Enjoy, be safe, and give thanks.

Photographer: Nicole Garner

Erica Reid, Founder of nécessité
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