Ingredients (makes 6 rolls)
6 vegan spring roll wrappers
½ cup firm tofu, crumbled or finely diced
½ cup edamame (shelled, thawed if frozen)
1 cup pre-shredded coleslaw mix (cabbage + carrot)
¼ cup bell pepper, thinly sliced
2 green onions, chopped
1 tsp soy sauce or tamari
½ tsp sesame oil
Cooking spray or light brush of oil
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Mix filling: In a bowl, combine tofu, edamame, coleslaw mix, bell pepper, green onions, soy sauce, and sesame oil.
Assemble rolls: Place ~2–3 tbsp filling near the bottom of each wrapper. Fold bottom over filling, fold in sides, roll tightly. Dab water on edge to seal.
Bake: Place rolls seam-side down on baking sheet. Lightly spray or brush with oil. Bake 12–15 minutes, flipping halfway, until golden and crispy.
Serve: Pair with soy sauce, spicy peanut sauce, or sweet chili sauce.
Approximate Nutrition per Roll
Calories: 150 kcal
Protein: 8–9 g
Fat: 4 g (from sesame oil + tofu)
Carbs: 16 g
Fiber: 3 g
Sugar: 2 g
Notes: Protein comes mainly from tofu and edamame. Nutrition may vary slightly with different wrappers or exact veggie amounts.