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.
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:
Blueberry Banana Smoothie Bowl
Vegan Chocolate Chip Cookie Ice Cream Sandwiches
Vegan Fish Tacos with Cashew Crema
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.
How to Make Fresh Spring Rolls with Crispy Tofu:
- 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.
- 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.
- 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.
- Preheat the oven to 425F. Line a baking sheet with parchment paper. Add marinated tofu and bake for 30 minutes, flipping halfway through.
- 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.
- 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.
- 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.
These Fresh Spring Rolls with Crispy Tofu are…
- Fresh and light.
- Simple and easy.
- Plant-based and delicious.
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.
- 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
- 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
- ⅓ 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
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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.
-
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.
-
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.
-
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Add marinated tofu and bake for 30 minutes, flipping halfway through.
-
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.
-
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.
-
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.
