Vegan Caesar Salad Spring Rolls

Caesar salad meets spring roll for the most perfect match. Loaded with crispy tofu, crunchy croutons, and creamy homemade caesar dressing.

Prep Time 15

Cook Time 10

Assembly Time 20

Total Time 45

Servings

Calories 612kcal

Cost $30

Chop the kale and romaine and set aside.
Make the caesar dressing by adding everything to a jar and mixing well with a whisk.
Add the romaine, kale, croutons, and vegan parmesan to a large mixing bowl. Pour over some of the dressing and toss to combine. Set aside.

Slice your block of tofu into sticks.
In a small bowl, mix together arrowroot powder, garlic powder, paprika, salt, and pepper.
Add 2 tablespoon of oil to a medium frying pan and heat on medium heat.
Dip each tofu stick into the arrowroot powder and then place directly into the pan.
Cook each tofu stick on each side for 1-2 minutes or until crispy and golden.

Take two spring roll wrappers and run them under cool water for a couple seconds.
Place two spring roll wrappers on a cutting board just slightly overlapping.
Add a scoop of caesar salad to the center, along with a couple sticks of tofu and a handful of microgreens.
Wrap it up nice and tight. (Extra tip, if the roll isn't holding together well, wrap it in a third rice paper wrapper at the end to hold it all together!)
Dip in extra caesar dressing and enjoy!

I wrapped these on a wood cutting board which we dampened a bit before so the wrappers wouldn't stick!
If you want them to hold together even better, double wrap them. After rolling it all up once, wrap the whole roll in another rice paper wrapper so it holds together firmly when you cut it in half.
Use the extra-large rice paper wrappers if you can find them! Brown or white rice wrappers are fine.