Vegan Mexican Style Spring Rolls

Wow, summer arrived fast! With it came the heat and humidity that mostly make me crave Mexican food. You get me, right?

Something about the combination of kidney beans, chili, and corn just hits the spot for me when the temperatures are high and the humidity is a challenge.

What about working out in the summer, you ask?

I try to downshift during this time of year—running slower, shorter distances, and if possible, earlier in the morning. I also move some of my workouts to the air-conditioned gym (who am I to say no to a weightlifting session?)

What about the food?

I try to eat light meals that are easy to prepare (because who has the energy to stand in a hot kitchen and cook?). I look for foods that don't feel heavy on the stomach and are low in calories and fat (after all, we've got beach days to think about).

A post shared by Haggai Leffler - Vegan Athlete (@haggai_leffler) on Jun 25, 2018 at 12:14am PDT

I want to introduce you to an exciting new product that recently hit the shelves: the new flavored Tofu from a major dairy brand.

They released three versions, one of which is a Spicy Tofu with garlic and Shata pepper. In my opinion, it pairs perfectly with Mexican, Indian, or Thai-inspired dishes.

Don't worry, it's not overly hot—just nicely "spicy," exactly as labeled on the package.

I made a batch of crispy, Mexican-style vegan spring rolls that happen to be gluten-free.

This dish is easy to prepare, looks festive (perfect for hosting!), and is absolutely delicious.

How do they get crispy, you ask?

A little trick: after rolling the rice paper with the spicy tofu, bean spread, corn, and vegetables, I baked them in the oven. They turn perfectly crispy, almost like an egg roll or a puff pastry—but with less oil and no gluten.

And no, you don't *have* to bake them; they are just as delicious fresh and unbaked.

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How to fit this into your diet?

Four or five of these vegan spring rolls make a wonderful, satiating lunch. Alternatively, they work great as a post-workout meal thanks to the high protein and calcium content.

It's a perfect meal for a cutting phase or for anyone sensitive to gluten.

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Nutritional Values:

Per one spring roll:

90 kcal

6g Carbs

4g Protein

6g Fat (of which 1g is saturated fat)

40mg Calcium

Want another vegan spring roll recipe?

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Vegan Mexican Style Spring Rolls

Crispy Mexican-style vegan spring rolls. Gluten-free, low-fat, and low-calorie—perfect for lunch or entertaining guests. Only 90 kcal per unit.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 Spring Rolls

Ingredients

• 1 package a major dairy brand Spicy Tofu 300g
• 10 Rice paper sheets Round, 16 cm diameter
• 1 cup Cooked kidney beans Canned or frozen works too
• 1 Onion Quartered
• 1 Green onion, chopped
• 1 cup Corn kernels Frozen is fine
• 1 Tomato Chopped
• 1 bunch Cilantro Chopped
• 1 Shata pepper Sliced - for those who like it hot
• 2 tbsp Olive oil
• 1 Garlic clove
• 1 tsp Black sesame seeds Regular works too
• 1 Bowl of water

Instructions

1. Preheat oven to 200°C.
2. Prepare the kidney bean spread:
3. In a food processor, blend the kidney beans, onion, and garlic until a smooth paste forms.
   
4. Dice the tofu into small cubes.
5. Assemble the spring rolls:
6. Dip each rice paper sheet in a bowl of water for about 10 seconds until softened.
7. Spread the rice paper flat on your work surface.
8. Spread a teaspoon of the bean paste on the paper.
9. Arrange a row of tofu cubes (about 30g).
10. Add a teaspoon of corn, some chopped tomatoes, cilantro, and green onion.
    
11. Roll the spring roll: First fold in both sides (right and left), then roll tightly from the bottom upward.
12. Brush each spring roll with a little olive oil.
13. Sprinkle some sesame seeds on top.
14. Bake for about 25 minutes until golden brown.
15. Serve warm, topped with a little fresh chopped cilantro.