Light, crispy, and loaded with fresh veggies, these pan-fried spring rolls are the perfect plant-based snack or light meal. They’re easy to make, packed with texture, and perfect for dipping in your favorite sauce. Serve them fresh off the pan for the ultimate golden crunch!
The recipe
Wrap the tofu block in a clean towel and place a heavy object (like a pan or cookbook) on top. Let it press for at least 10–15 minutes to remove excess moisture, then crumble into small pieces.
While the tofu is pressing, dice the mushrooms, carrots, and green onions. Rinse and drain the bean sprouts. Set all prepped vegetables aside.
Heat a nonstick skillet over medium heat. Add mushrooms, carrots, bean sprouts, and green onions. Season with garlic powder, salt, and pepper, and sauté for 4–5 minutes until slightly softened.
Add crumbled tofu to the pan and cook for another 4–5 minutes, stirring occasionally. Stir in soy sauce and sesame oil, then remove from heat. Let the mixture cool for at least 5 minutes before wrapping.
To fill the spring rolls: fill a large, shallow dish with 1 inch of warm water.
Submerge one rice paper wrapper for 10–15 seconds until pliable but still slightly firm.
Lay on a clean surface, add 2–3 tablespoons of filling, and roll tightly, folding in the sides as you go.
Heat a skillet over high heat and add oil. Once hot, pan-fry each roll for 1–2 minutes per side until golden and crispy.
Garnish with sesame seeds and serve hot with your favorite dipping sauce. Enjoy!! xx
Crispy Tofu & Veggie Pan Fried Spring Rolls
Ingredients
- 10 –12 rice paper wrappers
- 1 14 oz block firm tofu, pressed and crumbled
- 1 cup shiitake mushrooms finely diced
- 1 cup bean sprouts
- 1/2 cup green onions diced
- 1/2 cup carrots finely diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 –2 tablespoons avocado or sesame oil for pan-frying
- Sesame seeds for garnish
- Dipping sauce of choice (like sweet chili or spicy peanut)
Instructions
- Wrap the tofu block in a clean towel and place a heavy object (like a pan or cookbook) on top. Let it press for at least 10–15 minutes to remove excess moisture, then crumble into small pieces.
- Heat a nonstick skillet over medium heat. Add mushrooms, carrots, bean sprouts, and green onions. Season with garlic powder, salt, and pepper, and sauté for 4–5 minutes until slightly softened.
- Add crumbled tofu to the pan and cook for another 4–5 minutes, stirring occasionally. Stir in soy sauce and sesame oil, then remove from heat. Let the mixture cool for at least 5 minutes before wrapping.
- To fill the spring rolls: fill a large, shallow dish with 1 inch of warm water.
- Submerge one rice paper wrapper for 10–15 seconds until pliable but still slightly firm.
- Lay on a clean surface, add 2–3 tablespoons of filling, and roll tightly, folding in the sides as you go.
- Heat a skillet over high heat and add oil. Once hot, pan-fry each roll for 1–2 minutes per side until golden and crispy.
- Garnish with sesame seeds and serve hot with your favorite dipping sauce. Enjoy!! xx
