Shawn Johnson's The Body Department - Tofu Asparagus Spring Rolls

Tofu Asparagus Spring Rolls

I absolutely love all of these bright green veggies! Beautiful! 

– 1 spring roll (rice paper) wrap
– 1 inch strip of firm tofu
– 6 spears of asparagus
– 1/2 cucumber, sliced
– 1/4 medium avocado
– 1/4 cup arugula
– 4-5 mint leafs

Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!
– 2 Tbsp tahini
– 1 Tbsp white miso paste
– 1 Tbsp agave nectar
– 1/2 Tbsp tamari or soy sauce
– 1 tsp grated ginger root

Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!

*This post was originally published on Catherine’s Rabbit Food for my Bunny Teeth. For more from Catherine, visit

My name is Catherine and I blog at! I started my blog after losing 80 pounds to show others how I portion healthy balanced meals. Along the way I became obsessed with losing weight and developed an eating disorder. Through a lot of work, tears, ups, and downs, I was able to overcome my eating disorder to be healthy again. My blog is very honest as I like to share not on…