Fresh Spring Rolls with Crispy Tofu

These spring rolls are fresh, delicious, and filled with crispy marinated tofu, fresh vegetables, and rice noodles. Additionally, these rolls are paired with a creamy, flavorful peanut sauce.

fresh spring rolls with crispy tofu

The weather is warming up so that only means more fresh, bright, and refreshing dishes. These *fresh spring rolls with crispy tofu* are the perfect recipe to enjoy on a hot summer or spring day.

Bring these to a sunny picnic, pack them for on-the-go, enjoy at a summer potluck, the list goes on. If you’re looking for a refreshing and light recipe then this is it.

Want more refreshing spring/summer recipes? Check out these on the blog:

Roasted Vegetable Penne Pasta

Blueberry Banana Smoothie Bowl

Vegan Chocolate Chip Cookie Ice Cream Sandwiches

Vegan Fish Tacos with Cashew Crema

fresh spring rolls with crispy tofu

Why You’ll Love These Fresh Spring Rolls with Crispy Tofu:

Fresh and light. These spring rolls are filled with fresh and crispy vegetables. They are the perfect light recipe to enjoy on a hot summer day when you don’t feel like doing much cooking.

Simple and easy. Making spring rolls may seem tedious and complicated, but it’s a lot simpler than you think. Think of rolling a burrito and apply that same technique when rolling spring rolls. They don’t have to look fancy. It’s all about the taste.

Plant-based and delicious. Traditional Vietnamese spring rolls contain seafood instead of tofu, but this recipe uses crispy marinated tofu that is oh so flavorful. This recipe is 100% plant-based and vegan.

fresh spring rolls with crispy tofu
fresh spring rolls with crispy tofu

How to Make Fresh Spring Rolls with Crispy Tofu:

  1. Prepare the rice noodles by adding them to a large bowl. Pour over boiling water and allow them to soak for 15 minutes (or according to pkg directions). Drain and set aside.
  2. Whisk together all tofu marinade ingredients in a shallow baking dish (about 8×10″). Add tofu strips and flip them over to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes.
  3. While tofu is marinating, prep the veggies and peanut sauce. For the peanut sauce, add all ingredients to a bowl and whisk until creamy. Add 2-3 tbsp of hot water to achieve a pourable consistency.
  4. Preheat the oven to 425F. Line a baking sheet with parchment paper. Add marinated tofu and bake for 30 minutes, flipping halfway through.
  5. To assemble spring rolls, pour hot water into a shallow bowl and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or flat, clean surface and spread out edges into a circle.
  6. Add a handful of rice noodles to the bottom third of the rice paper followed by a small handful of carrots, red cabbage, bell pepper, lettuce, fresh mint, and 1 piece of tofu. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.
  7. Place spring rolls seam side down on a serving platter and cover with a damp towel. Serve fresh with peanut sauce. Store rolls individually wrapped in plastic wrap.
fresh spring rolls with crispy tofu

These Fresh Spring Rolls with Crispy Tofu are…

  • Fresh and light.
  • Simple and easy.
  • Plant-based and delicious.

0 from 0 votes
fresh spring rolls with crispy tofu
Fresh Spring Rolls with Crispy Tofu
Prep Time
15 mins
Cook Time
45 mins
Refrigeration
30 mins
Total Time
1 hr 30 mins
 

These spring rolls are fresh, delicious, and filled with crispy marinated tofu, fresh vegetables, and rice noodles. Additionally, these rolls are paired with a creamy, flavorful peanut sauce.

Course: Main Course, Side Dish
Keyword: fresh spring rolls, peanut sauce, vegan
Servings: 15 rolls
Author: Taavi Moore
Ingredients
Spring Rolls
  • 4 oz. rice noodles (such as vermicilli)
  • 3 carrots, julienned
  • 2 cups thinly sliced red cabbage
  • 1 red bell pepper, thinly sliced
  • 14-15 lettuce leaves
  • ½ cup fresh mint leaves
  • 14-16 whole spring roll rice papers
Crispy Tofu
  • 16 oz. extra-firm tofu, cut into strips (see photo for reference)
  • ¼ cup tamari or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • ½ tbsp maple syrup
  • 2 tsp tapicoa or corn starch
Peanut Sauce
  • cup creamy, unsalted peanut butter
  • Juice from ½ lime
  • 1 tbsp tamari or low-sodium soy sauce
  • ½ tbsp maple syrup
  • 2 tsp sweet chili sauce
  • 2-3 tbsp hot water
Instructions
  1. Prepare the rice noodles by adding them to a large bowl. Pour over boiling water and allow them to soak for 15 minutes (or according to pkg directions). Drain and set aside. 

  2. Whisk together all tofu marinade ingredients in a shallow baking dish (about 8×10"). Add tofu strips and flip them over to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes. 

  3. While tofu is marinating, prep the veggies and peanut sauce. For the peanut sauce, add all ingredients to a bowl and whisk until creamy. Add 2-3 tbsp of hot water to achieve a pourable consistency. 

  4. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Add marinated tofu and bake for 30 minutes, flipping halfway through. 

  5. To assemble spring rolls, pour hot water into a shallow bowl and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or flat, clean surface and spread out edges into a circle. 

  6. Add a handful of rice noodles to the bottom third of the rice paper followed by a small handful of carrots, red cabbage, bell pepper, lettuce, fresh mint, and 1 piece of tofu. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.

  7. Place spring rolls seam side down on a serving platter and cover with a damp towel. Serve fresh with peanut sauce. Store rolls individually wrapped in plastic wrap. 

Follow:
Share:

Leave a Reply

Your email address will not be published.

Recipe Rating