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.
These beautiful bites are loaded with fresh veggies like watercress, cabbage, carrots, and cilantro. Pair these veggies with a soft piece of tofu, and you have the perfect bite of both crunch and velvety textures! The finishing touch is the combination of sweet and savory in the peanut dipping sauce! It really elevates the natural flavor in the watercress and other veggies.
You may be wondering, "why watercress and not another green?" Well, if you've been hanging around here awhile, you know that we love watercress for multiple reasons. The number one reason being the versatility of the ingredient. One thing a good meal prepper loves is an ingredient that can be purchased and used in multiple recipes. We were crushing on the watercress pesto last month!
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!
But my macros!
Don't worry! Not only is watercress full of nutrients and delicious, but it’s very low in calories and contains almost no carbs. One cup of watercress has only 0.4g of carbs and 4 calories. This makes it an excellent choice for any dietary type; vegan, vegetarian, whole30, paleo, keto, low carb, gluten-free, etc. Despite its low-calorie count, watercress still manages to pack in 21% of your Vitamin A and 24% of your Vitamin C for the day. This means that you can freely use watercress without having much of a calorie impact on your meals at all! Hello, volume eating!
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
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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