Tofu and Cucumber Vietnamese Spring Rolls

Name: Tofu and Cucumber Vietnamese Spring Rolls
Total time: 20 min
Yield: 476 g
Ingredients: Rice Paper 56 sheets; Fresh Cucumber 60 serving; Fresh Eggs 110 pcs; Tofu 250 g

Cook 20 min Difficulty NORMAL 568 kcal

#Vietnamese Spring Rolls #Tofu Dish #Vegetable Wraps #Diet Food #Vegetarian Recipes #Low Calorie #Cucumber Wraps #Easy Cooking #Vegan #Asian Food

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Ingredients

Main ingredients

Rice Paper 7 sheets
Fresh Cucumber 1 serving
Fresh Eggs 2 pcs
Tofu 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 44.45 g 32%

Protein 44.34 g 32%

Fat 21.51 g 35%

Serving size 476g

Cooking steps

1

Slice tofu and cucumber into long thin strips.
2

Slice supplementary ingredients such as carrots and bell peppers into long strips as well.
3

Briefly soak the rice paper in lukewarm water to soften.
4

Place tofu, cucumber, and other ingredients onto the rice paper.
5

Carefully roll up the rice paper so the shape remains intact.
6

Serve with dipping sauce.

Tofu and Cucumber Vietnamese Spring Rolls

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