Today’s post is brought to you by Nasoya but all opinions are 100% mine.
Between the heat and humidity the last few weeks, the last thing I want to do is turn on the stove. For nights like that, one of my favorite no cook meals is Vietnamese fresh spring rolls packed with veggies and tofu. It’s basically a delicious, crunchy salad all wrapped up in a neat and delicious rice paper roll served with spicy peanut dipping sauce. Yum.
Spring rolls can be filled with just about anything, but I like to stick to the traditional fresh veggies and tofu. My very favorite tofu to use is the TofuBaked products from Nasoya since it is already packed with flavor and firmer than regular tofu since its baked. Both the Sesame Ginger and Teriyaki flavors work great, but I like the Sesame Ginger best since it pairs perfectly with the pineapple and spicy peanut sauce.
If you are making spring rolls for the first time, be prepared to be patient with the first few rolls. It can be tricky at first since the paper is sticky, but after a few rolls you will start to get the hang of it. Just make sure not to over stuff them since the rice paper tears relatively easily. Love things fried? Although I recommend eating these as fresh spring rolls, you can also quickly fry these for a crunchy spring roll.
Sesame Ginger Tofu Spring Rolls with Pineapple
Serving Size: 1 spring roll
Nutritional Info: 144 calories, 5.8g of fat, 13.5g of carbohydrates, 2.1g of fiber, 7g of protein
Weight Watchers® PointsPlus®: 4 *
For the full recipe, head over to Nasoya!