Tofu and Chicken Spring Roll

Tofu and Chicken Spring RollSpring rolls, if made correctly, not only taste great but also give you a healthy serving option. The following recipe has a stuffing of chicken and tofu with a flavorful sauce. The proportions of both these primary ingredients can be changed as per your preference. One must make and serve these spring rolls fresh else they may not taste as great as they should be. Vegetarians can substitute chicken with raw green apple. If you love a bit spicy food, feel free to add a portion of your favorite hot sauce. The size of the roll can also be changed if you're going to make it for the kids. Shredded duck meat can also be used in place of chicken. Let's make these scrumptious and healthy chicken and tofu spring rolls.

Tofu and Chicken Spring Roll
Tofu and Chicken Spring Roll

Tofu and Chicken Spring Roll

Do try these flavorful and nutritious spring rolls stuffed with chicken and tofu and enhanced with a hint of delicious sauce to satisfy your cravings.

Preparation Time: 20 minutes
Cooking time: 12 minutes
Servings: 6

  • 12 spring roll rice papers
  • 350 gm boneless chicken chunks
  • 400 gm firm tofu (cut in long strips)
  • 2 cups cabbage or lettuce (cut in strips)
  • 4 medium-sized white onions (sliced)
  • 1/2 cup oven-roasted crushed peanuts
  • 2 tsp soy sauce
  • 3/4 cup plum sauce
  • 2 tsp chili & garlic sauce
  • 2 tsp fresh lime juice
  • few drops of sesame oil
  • 4 tsp peanut oil
  • coriander sprigs (for garnish)
  • salt to taste


  1. Add chicken chunks in a bowl with 2 tsp of peanut oil.
  2. Sprinkle salt to taste. Toss for half a minute.
  3. Microwave these chicken chunks for about 4 to 5 minutes on a high setting. Keep aside.
  4. Heat the remaining 2 tsp peanut oil in a large nonstick pan on a medium flame.
  5. Add both tofu strips and sliced white onions in the pan.
  6. Toss for a few seconds and season with salt.
  7. Switch the flame to low-medium.
  8. Toss and gently stir-fry for about 2 minutes.
  9. Bring down from the flame and keep aside.
  10. Mix soy sauce, plum sauce, chili and garlic sauce, lime juice, and sesame oil in a small bowl.
  11. Whip and combine all the ingredients.
  12. Simmer this sauce in a nonstick pan for about 5 minutes on a low flame.
  13. Let the sauce cool down to room temperature.
  14. Place a large bowl of warm water beside the working surface.
  15. Dip rice paper in the water for a few seconds and transfer to a kitchen paper to remove excess water.
  16. Spread the rice paper on the working surface.
  17. Start with placing a small bunch of cabbage/lettuce at the center.
  18. Take few chicken chunks and place above lettuce along with a small heap of crushed peanuts.
  19. Follow it with a topping of lightly fried tofu strips and white onion.
  20. Finally, add 2 tsp of sauce on top and spread it up a bit on the stuffing.
  21. Fold the spring roll gently sealing the stuffing inside.
  22. Repeat this process for all the spring rolls.
  23. Cut the rolls from between and garnish with coriander sprigs before serving.