Feb 17

Taco Spring Rolls

I had a random craving for crumbled tofu…so here we are!

Basically what you do for this recipe is crumble up some tofu and walnuts and sautè it together with taco seasoning.  Then you add it and anything else you would normally add into a taco onto a spring roll wrapper and BOOM! Ya got taco spring rolls.

The question remains: do these beat good ol’ tacos? Umm no.  But they are a fun way to spice up an otherwise dull weekday lunch brought from home.

Have you ever made spring rolls? The hardest part of making them is finding the darn rice paper at the grocery store.  But once you know where the rice paper wrappers are kept at your grocery store, you are good to go UNLESS you go to a different grocery store and have to find out where they keep their rice paper wrappers.


So about eating these spring rolls for a meal.  You do you.  Never let anyone tell you how or what to eat, BUT I found these were most satisfying when paired with something sweet.  Alone I don’t think they would satisfy me, but everyday is different so who knows.  

That said, I’m a big fan of ending meals with something sweet.  I think it completes the meal and helps satisfy me.  So on days I took these spring rolls for my lunch, one day I ended up having to go to Chick-fila for a second lunch (they are just a wee bit too lite) and then the next day I learned my lesson and paired these with some chocolate covered pretzels.  

Okay now go figure out what food combos satisfy you best.  Curiosity over judgement for the win.

Taco Spring Rolls

Yield: makes some spring rolls (enough tofu filling for 10 spring rolls)

Prep Time: 30 minutes (ya gotta roll 'em up and that takes some time)

Cook Time: 10 minutes

Total Time: 40 minutes


ground tofu filling
1 1/2 cups crumbled tofu
1 cup roughly chopped walnuts

taco seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 1/2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp salt

creamy cilantro salsa
2 small ripe avocados
1 bunch cilantro
juice from 2 small limes

taco toppings galore
radishes, thinly sliced
holy smokes this is a lot of ingredients
crumbled feta cheese (DON'T LEAVE OUT THE FETA!!!!!!!!)
bell peppers

rice paper wrappers


In a bowl, mix together all spices to make your taco seasoning.  In a skillet, heat some olive oil and dump in tofu + walnuts.  Toss on all of your taco seasoning and stir until seasoning is mixed in.  

Lay out your wet rice paper wrapper and add on toppings.  Roll up and repeat until you're out of toppings, rice paper, or motivation.  Keep in the fridge for up to 5 days.

8 comments on “Taco Spring Rolls”

  1. I wonder if you could put a thai spin on this recipe!? I am not a great chef but I bet a nice peanut sauce would go great and instead some thai seasonings.

  2. So creative! Not to mention purty! :) Also I loved your insta post with the sandwich reminding us not to judge our hunger… AMEN!

  3. Such a pretty spread! I also really like the idea of combining walnuts + crumbled tofu. Loving your blog lately!!

  4. Two things I need to feel satisfied are something sweet and something crunchy! So, these plus dessert :)

  5. This is such a great idea! And I’m hungry right now and wishing I had these – have to wait till my husband gets home an hour for now for dinner!

  6. Thank you for this! I need more tofu diversity in my life!!

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