Tofu Vegetable Vietnamese Spring Rolls

Name: Tofu Vegetable Vietnamese Spring Rolls
Total time: 10 min
Yield: 152 g
Ingredients: Stir-fried zucchini 10 g; Boiled sweet potato 20 g; Yellow bell pepper 30 g; Rice paper 24 pieces; Tofu 60 g; Salt 1 fraction(1/3 teaspoon); Perilla oil 7 tablespoon

Cook 10 min Difficulty EASY 231 kcal

#diet #low-carb #low-calorie #vegan

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Ingredients

Main ingredients

Stir-fried zucchini 10 g
Boiled sweet potato 20 g
Yellow bell pepper 30 g
Rice paper 3 pieces
Tofu 60 g

Seasonings/Sauce

Salt 1 fraction(1/3 teaspoon)
Perilla oil 7 tablespoon

Nutrition summary

Carbohydrates 24.95 g 43%

Protein 8.81 g 15%

Fat 10.57 g 41%

Serving size 152g

Cooking steps

1

Stir-fry sweet potatoes and zucchini with salt.
2

Grill the tofu.
3

Gather the ingredients and wrap them with rice paper soaked in water.

Tofu Vegetable Vietnamese Spring Rolls

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