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.
These Fresh Spring Rolls with Crispy Tofu are easy, simple, and ready to eat in less than 45 minutes. They are filled with crispy marinated tofu, fresh veggies, and rice noodles paired with a delicious creamy 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.
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.
If you’re looking for more vegan summer recipes, you’ll also love this Roasted Vegetable Penne Pasta, this Blueberry Banana Smoothie Bowl, and these Crispy Vegan Fish Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
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.
