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!
Summer is just around the corner and that means we are craving even less time in the kitchen! That's where these no-cook Watercress Spring Rolls come into play! Whether for meal prepping or enjoying poolside, these are easy, healthy and simply a beautiful way to enjoy a meal.
Why We Love Watercress for Meal Prep
These gorgeous bites are loaded with fresh veggies like watercress, cabbage, carrots, and cilantro. Add soft tofu for protein and texture, then finish with a sweet-savory peanut dipping sauce that brings out the natural flavor of the veggies.
But why watercress instead of another green?
We’re big fans of watercress because it’s versatile, flavorful, and surprisingly nutrient-dense. It’s the kind of ingredient that doesn’t just taste good—it works in tons of recipes, like the watercress pesto we were obsessed with last month!
Health Benefits of Watercress (It’s a Superfood!)
On top of being versatile and tasty, watercress packs serious nutritional punch. It’s:
- Low in calories (just 4 per cup!)
- Almost carb-free (0.4g per cup)
- Naturally rich in Vitamin A (21%) and Vitamin C (24%)
- Suitable for nearly any diet: vegan, vegetarian, Whole30, paleo, keto, low carb, gluten-free
So yes, if you're counting macros or watching your intake, this is a high-volume, low-calorie win.
On top of being versatile and very delicious, there are also a ton of health benefits to watercress. We shared our top 6 favorites benefits in this post here!
Are you ready to dive into this easy, no-cook, spring-inspired Watercress Spring Roll recipe? Let's get cooking!
Watercress Spring Rolls 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 tsp sriracha sauce
How to Store
Wrap spring rolls individually in plastic wrap or parchment and store them in an airtight container. Keep refrigerated for up to 3 days.
Store leftover peanut sauce in a sealed jar in the fridge for up to 1 week.
How to Reheat
These are best enjoyed cold or at room temperature. If you'd like to warm them slightly, let them sit out for 10-15 minutes before eating.
FAQ: Common Questions About Watercress Spring Rolls
Are these spring rolls good for weight loss?
Yes! They’re low in calories, high in fiber, and packed with nutrients—making them ideal for light, satisfying meals without excess calories.
Can I use something other than tofu?
Absolutely. Try grilled shrimp, rotisserie chicken, or tempeh if you want a different protein source.
What’s the best substitute for watercress?
If you can’t find watercress, try baby spinach, arugula, or mixed greens—but keep in mind, the flavor and crunch of watercress are pretty unique!
Can I prep these ahead for the week?
Yes! Just be sure to store each roll separately to keep them from sticking, and keep the peanut sauce in a separate container until serving.
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
Looking for a Smarter Way to Meal Prep?
Meal prep doesn’t have to be complicated or time-consuming. With a little planning (and the right recipes), you can fuel your week with meals that actually taste good.
👉 Want help getting organized?
Try the Workweek Lunch meal planner—it’s the system we use to stay consistent, save time, and prep meals we actually look forward to eating.
Here are some other recipes with Watercress that you might want to consider:
- Ahi Tuna and Watercress Poke Bowl
- Watercress and Artichoke Stuffed Chicken Breasts
- High Protein Chicken Caesar Salad Wrap (with a Healthy Swap)
- Asian-Inspired Brothy Beef Soup - Freezer-Friendly
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