#spring rolls

Wanna thank my great friend Annika for making these delicious Fresh Spring Rolls last night for the family 😊

They were absolutely delicious 😋

I like how clean they tasted, the ingredients were definitely fresh today from Kimchi Mart.

Take-Out Foods(五目揚げ春巻き、アジ竜田のサラダごはん（ビネガーライス）) of "Green Gourmet" - June 25, 2026.

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This Spring Roll Bowl is a fresh healthy noodle bowl made with crisp vegetables, savory tofu, and a bold soy lime dressing tossed into every bite. It’s easy to make, satisfying, and perfect for meal prep lunches or light dinners.

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Ingredients Protein

14 – 16 ounce extra firm tofu 1 – 2 tablespoons olive oil 1 – 2 tablespoons soy sauce reduced-sodium 1 teaspoon smoked paprika 1 teaspoon garlic powder

Salad

8 ounces rice noodles 3 – 4 cups mixed vegetables we use shredded cabbage, cherry tomatoes, and cucumber ¼ cup chopped cilantro substitute thinly sliced green onion ¼ cup chopped peanuts substitute cashews or sesame seeds

For the Dressing ¼ cup soy sauce reduced-sodium 3 tablespoons lime juice 2 tablespoons rice vinegar or any vinegar 3 tablespoons olive oil plus 1 Tbsp for the tofu 1½ tablespoons maple syrup or honey 1 small clove garlic grated 1 teaspoon ginger grated +

Instructions

Cook the noodles: Cook 8 ounces rice noodles according to the package directions. I boil mine in water for 3 minutes. Drain and rinse under cold water until cool. Shake off excess water well and transfer to a large mixing bowl. Toss with a teaspoon of oil to prevent sticking. Prepare the dressing: In a small bowl, whisk together ¼ cup soy sauce, 3 tablespoons lime juice, 2 tablespoons rice vinegar, 3 tablespoons olive oil, 1½ tablespoons maple syrup, 1 small clove garlic (grated), and 1 teaspoon ginger (grated). Cook the tofu: Pat 14 – 16 ounce extra firm tofu dry well and crumble it into small pieces with your hands. Heat 1 – 2 tablespoons olive oil in a large skillet over medium heat. Add the tofu, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 – 2 tablespoons soy sauce, and black pepper. Cook for 6 to 8 minutes, stirring often, until lightly golden and flavorful. Toss the salad: Dice or slice 3 – 4 cups mixed vegetables. I used diced cucumber, thinly sliced red cabbage, and halved cherry tomatoes. Add the vegetables, ¼ cup chopped cilantro, ¼ cup chopped peanuts, and dressing to the bowl with the noodles. Toss well until everything is evenly coated.

Assemble and serve: Divide the noodle salad among bowls. Top with the warm tofu, more cilantro and peanuts, and hot sauce if you like. Serve right away.

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Notes Substitutions Extra-firm tofu → Ground turkey, chicken, or tempeh Olive oil → Avocado oil or another neutral oil Smoked paprika → Regular paprika or chili powder Garlic powder and fresh garlic → Extra garlic powder or garlic-infused oil Soy sauce → Tamari or coconut aminos Rice noodles → Ramen noodles, soba noodles, or cooked rice Mixed vegetables → Carrots, bell peppers, edamame, lettuce, or snap peas Cilantro → Green onions, mint, or basil Peanuts → Cashews, almonds, or sesame seeds Lime juice and rice vinegar → Lemon juice or apple cider vinegar Tips

Toss the noodles and veggies in the dressing for flavor in every bite Pat the tofu dry so it browns better in the skillet Rinse the noodles under cold water so they stay springy, not mushy Cut the vegetables small for easier eating Taste before serving and adjust lime or soy sauce if needed Give the bowl one last toss before serving to scoop up the dressing Add hot sauce or chili crisp for extra flavor Cooking for mixed diets? Swap the tofu with turkey, chicken, or shrimp Store leftovers in the fridge for up to 3 days for easy meal prep lunches