This recipe for Ginger Sesame Spring Rolls is a flavorful way to eat more vegetables! Marinated tofu, fresh vegetables, and a delicious ginger sesame sauce. In partnership with Dr. Praeger’s.
“Why don’t I make spring rolls more often?!??!!?” is the first thing that came out of my mouth once I took my first bite of these ginger sesame spring rolls. I hate to admit this, but I’ve had spring roll wrappers in my pantry for… awhile. Way too long. I totally forgot about them, honestly, but not anymore!
Spring rolls are absolutely perfect for summer because you can stuff them with any crunchy raw vegetables, sliced mango for a sweet punch, savory tofu, rice… the options are endless. Dip them in a finger-lickin’ sauce and BOOM, you’ve got a meal.
My best tip for eating more vegetables is to eat them with sauces and dressings you like. It’s smart to pair vegetables with healthy fats because vegetables contain fat-soluble vitamins – aka you need fat in your diet to absorb them! This could look like dipping raw veggies in hummus, roasting broccoli in olive oil, adding dressing to your salad, or dipping spring rolls in a ginger sesame sauce rich in healthy fats.
Side note: did you know nine out of ten Americans don’t eat the USDA-recommended 3 cups of vegetables per day? Of course, vegetable intake is affected by factors outside of just not liking vegetables, like food insecurity, living in a food desert, and socioeconomic status. I am always an advocate for eating fruits and vegetables in whatever way fits into your budget; canned and frozen are usually cheaper and more convenient for those who are time-crunched. I am waiting for the day when we subsidize fruit and vegetables.
For those of us lucky enough to have a budget that allows for fruits and vegetables, we should try to meet the 3-cup recommendation. We all know how good vegetables are for our bodies – I don’t think I have to tell you that. Dr. Praeger’s just launched an amazing tool called Veggie Tracker that allows you to track your vegetable consumption. When you sign up on Veggie Tracker, you’ll receive recipes, tips for eating more vegetables, and motivation!
There are also some awesome prizes if you are one of the first 500 people to sign up for the Veggie Tracker. OR complete the 7-day challenge to eat 3 cups of vegetables per day by July 31 and you could win one of 1,000 prize packs. One grand prize winner who tracks 21 consecutive days by July 31 will win a $1,000 kitchen appliance collection and a $500 AMEX gift card!! Brb, going track my vegetable intake on Veggie Tracker right now.
How to Make This Spring Roll Recipe
I LOVE this spring roll recipe because it’s vegetable-packed and so fresh for summer. Feel free to use any raw vegetables you want; I chose cucumber, carrots, bell pepper, and lettuce. Gimme all the nutrients!
Bake some tofu marinated in a ginger-sesame-soy sauce. I like to sprinkle the tofu with sesame seeds before baking for crispiness. I also cooked some Dr. Praeger’s Super Greens Veggie Burgers to add to the spring rolls. This is optional, but it adds more veggie power!
Spring roll wrappers are made of rice. Here’s how to prepare them: place hot water in a large bowl. Add a wrapper to the hot water. Wait until it’s completely soft, about 1 minute. Place on a plate (keep this wet to prevent sticking). Then, add all your fillings: vegetables, tofu, and strips of Dr. Praeger’s Super Greens Veggie Burgers.
To roll up the spring rolls, bring opposite sides of the wrapper over the fillings. Then, roll up from one side. Tuck the fillings as you go to get a tight roll. Place the spring rolls on a wet plate to prevent sticking.
This ginger sesame sauce is INCREDIBLE. If you want to put it on the inside of the spring rolls, go ahead. I like dipping because I can mop up as much sauce as possible in every bite. This sauce would be great on top of poke bowls and roasted vegetables.
Other delicious fillings would be red cabbage, sliced mango, and nori strips. Get creative!
Ginger Sesame Spring Rolls
This recipe for Ginger Sesame Spring Rolls is a flavorful way to eat more vegetables! Marinated tofu, fresh vegetables, and a delicious ginger sesame sauce.
For the spring rolls:
- 1 14-ounce block extra-firm tofu, drained and pressed*
- 1/3 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 2 tablespoons sesame seeds
- 2 cups lettuce
- 1 medium carrot
- 1 cucumber
- 1/2 bell pepper
- Optional: 3 Dr. Praeger’s Super Greens Veggie Burgers
- 12 spring rolls wrappers
For the sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Dash of hot sauce
- Preheat oven to 375ºF.
- Cut tofu into 12 thin strips. In a bowl, add soy sauce, sesame oil, ginger, and pepper; whisk to combine. Add tofu and coat evenly; let sit for 5 minutes. Place tofu on a baking pan. Sprinkle on sesame seeds and press into tofu. Bake for 25 minutes.
- Chop lettuce. Cut carrot and cucumber into thin strips. Thinly slice bell pepper. If using, cook veggie burgers according to package direction. Cut each into four strips.
- Fill a large bowl or pot with hot water. Place spring roll wrapper into the water; let sit for 1 minute, then place on a large plate. Fill the center of the wrapper with vegetables, tofu, and a piece of veggie burger. Bring in opposite sides of the spring roll wrapper, then roll (see photos). Place on a damp plate to prevent sticking. Repeat with all spring roll wrappers.
- In a medium bowl, add all sauce ingredients. Whisk until smooth.
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Thanks to Dr. Praeger’s for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!