Grilled Asparagus and Tofu Spring Rolls

Grilled Asparagus and Tofu Spring Rolls

An easy recipe for delicious spring rolls filled with tasty asparagus, tofu, carrots, red onion, and avocado: they're perfect for a light meal or a party snack.

10 September, 2018
Average: 1.5 (19 votes)

Cooking Method

serves for


total time

0 HR 30 MIN


250 g, woody ends removed
400 g, extra-firm, drained
Peanut Oil
3 tbsp
Rice Paper Wrappers
8, 15 cm | 6
1 handful, leaves
1 large handful, or pea shoots
2 large, peeled into strips
1 small, red, thinly sliced
1 ripe, halved, pitted and thinly sliced


  • Par-boil the asparagus in a large saucepan of salted, boiling water for 1 minute.
  • Drain well and refresh in a bowl of iced water.
  • Drain again and pat dry with kitchen paper.
  • Preheat the grill to hot. Cut the tofu into finger batons.
  • Cut the asparagus spears in half and toss with the tofu batons, groundnut oil, and some salt and pepper to taste on a grilling tray.
  • Grill for 3-4 minutes, turning occasionally, until lightly charred all over. Remove from the grill.
  • Working one at a time, dip a rice paper wrapper into a bowl of hot water. Drain on a damp, clean tea towel.
  • Arrange the mint and pea shoots across the centre of the rice paper.
  • Arrange the asparagus, tofu, carrots, red onion, and avocado slices on top.
  • Working from the exposed bottom edge of the wrapper, roll the rice paper over the filling and then fold inwards at the edges before tightly rolling into a thick sausage shape.
  • Repeat for the remaining rolls.

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