Watercress Spring Rolls
These vitamin-rich spring rolls are full of raw veggies like watercress, protein-rich tofu and a creamy peanut sauce for a refreshing dish that’s perfect for warm weather meal prep!
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Servings: 4 meals
Calories: 438kcal
Ingredients
For Spring Rolls
- 16 rice spring roll papers
- 3 cups watercress
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup cilantro leaves
- 8 oz. extra firm tofu sliced into 4 (½ inch) pieces
- ¼ cup coconut aminos
- 1 tablespoon toasted sesame oil
For Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoon warm water
- 2 tablespoon coconut aminos
- 2 tablespoon fresh lime juice
- 1 teaspoon sriracha sauce
Instructions
- Gently press tofu sliced between paper towels to remove liquid. Place onto a shallow glass dish and drizzle with coconut aminos, lime juice, and sesame oil. Allow tofu to marinate for 30 minutes. Place tofu on the paper towel again and press gently to remove excess marinade. Slice tofu into thin sticks to make 32 sticks total.
- Add water to a shallow bowl. Dip 1 sheet of spring roll paper in water and completely submerge for 20-25 seconds. Place onto a clean work surface and add 2 slices of marinated tofu, watercress, cabbage, carrots and cilantro toward the bottom center of the paper. Fold bottom away from you and fold in sides. Roll until completely closed. Set aside and repeat until you have 16 spring rolls.
- Slice spring rolls in half and place 8 halves into 4 MPOF black containers. Stir together ingredients for peanut sauce in a small bowl until smooth. Divide between 4 small dip cups and place 1 cup in each container. Refrigerate until serving.
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Nutrition
Calories: 438kcal | Carbohydrates: 60g | Protein: 19g | Fat: 23g | Sodium: 812mg | Fiber: 5g