Ingredients (for 6 rolls):

  • 1/3 block extra firm tofu
  • 1 carrot
  • 6 spears of asparagus
  • 6 tablespoons spinach hummus
  • 6 egg roll wraps
  • Olive oil for drizzling
  • Sauce for dipping – I used a coconut curry sauce (from a jar)


  • Preheat oven to 400 degrees and grease a casserole dish.
  • Shave carrot using a veggie peeler to create long, thin strips.  Rinse asparagus.
  • Slice tofu block into 12 thin pieces.  No need to drain.
  • Remove 6 egg roll wrappers from package.
  • In center of egg roll, place asparagus spear, 1/6 of the carrot strips, 2 pieces of tofu, and a tablespoon of hummus.  My recipe for hummus is so thick you can literally roll it into a ball and then into a long tube.
  • Fold sides in, fold up bottom flap, and then tightly roll.  Use a drop of water to seal the second flap down and place into greased casserole dish.



  • Repeat with other wraps and brush with olive oil.
  • Bake at 400 degrees for 15 minutes, plate, and serve with dipping sauce of your choice.
Healthy Tipping Point