Vegan Tofu Spring Rolls Recipe

I couldn’t resist sharing my Tofu Spring Rolls With Peanut Sauce, where salt and pepper tofu, crisp fresh veggies, vermicelli noodles and bright herbs meet a creamy peanut dipping sauce to pique your curiosity.

I’ve been making these Vegan Fresh Rolls for years and still get surprised by how much flavor fits into one bite. A mouthful with salty, slightly crisp firm tofu and that thick, tangy peanut butter dip will shut you up real quick.

They feel like a trick, like they barely try yet somehow nail freshness, texture and a little kick if you want. I call them Fresh Spring Rolls With Peanut Sauce because they disappear at parties and everyone always asks for seconds, even the picky ones.

Light, messy, and oddly satisfying every single time.

Ingredients

• Tofu, solid plant protein, soaks flavors and gives chewy bite, low carb, filling
• Rice paper, light wrapper, adds chew and texture, gluten free when pure
• Rice noodles, quick carbs, soft mouthfeel, mild flavor, great for bulk
• Cilantro basil and mint, bright vitamins and aroma, makes the rolls pop
• Peanut butter gives creamy umami, adds protein and healthy fats, slightly sweet
• Cucumber and carrot bring fresh crunch hydration fiber and a little sweetness
• Soy sauce adds salty savory depth, tamari is gluten free alternative, umami
• Sesame oil is aromatic small amount goes far, seeds add toasty crunch

Ingredient Quantities

• 1 block (14 oz) firm or extra firm tofu, pressed or use what you got
• 1/4 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (vegetable, canola or avocado) for pan frying
• 12 rice paper wrappers (8 inch)
• 4 oz rice vermicelli noodles
• 8 large butter lettuce leaves or romaine leaves
• 1 medium cucumber, julienned
• 2 medium carrots, julienned or shredded
• 1 small red bell pepper, thinly sliced
• 3 scallions, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup Thai basil leaves (if you can find em)
• 1 cup fresh mint leaves
• 1 cup bean sprouts (optional but nice)
• 1/2 cup creamy peanut butter (natural or regular)
• 2 tbsp soy sauce or tamari for GF
• 2 tbsp fresh lime juice
• 2 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 small garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tsp sriracha or chili paste, optional
• 2 to 4 tbsp warm water to thin the sauce
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds for garnish, optional

How to Make this

1. Press the tofu for 15 to 30 minutes (wrap in towels and set a heavy pan on top, or freeze then thaw for extra chew), then cut into long strips or bite size pieces, toss gently in the cornstarch with the kosher salt and black pepper so every piece gets a light coat.

2. Heat 2 tablespoons neutral oil in a skillet over medium high heat, work in batches so the pan isnt crowded, pan fry the tofu until golden and crisp on all sides about 3 to 5 minutes per side, drain briefly on paper towels and keep warm.

3. Meanwhile soften the rice vermicelli in very hot water according to package (usually 3 to 5 minutes), drain and rinse with cold water, toss with a little oil so it doesnt clump and set aside.

4. Prep the veggies and herbs: wash lettuce leaves, julienne cucumber and carrots, thinly slice red bell pepper and scallions, pick cilantro, Thai basil and mint leaves, and have bean sprouts ready if using.

5. Make the peanut dipping sauce: whisk together the peanut butter, soy or tamari, fresh lime juice, maple syrup, rice vinegar, minced garlic, grated ginger, sriracha if you want heat, and the toasted sesame oil. Add 2 to 4 tablespoons warm water a little at a time until the sauce is smooth and a pourable drizzling consistency. Taste and adjust salt, acid or sweetness, sprinkle sesame seeds on top for garnish.

6. Set up an assembly station: a shallow wide bowl of warm water for the rice paper, a damp towel or cutting board, and all fillings within reach. Work one wrapper at a time.

7. Soak a rice paper wrapper in warm water about 10 to 20 seconds until pliable but not falling apart, lay it on the damp towel, place a lettuce leaf on the lower third of the wrapper to act like a barrier so things dont stick.

8. Layer a small handful of vermicelli, 2 to 3 pieces of the crispy tofu, cucumber, carrot, bell pepper, scallions, a few herb leaves and some bean sprouts if using. Dont overstuff or the wrapper will tear.

9. Fold the left and right sides in over the filling, then roll from the bottom up tightly into a neat cylinder, keep finished rolls covered with a damp towel so they stay soft, repeat with remaining wrappers and fillings.

10. Cut rolls in half if you like, arrange on a plate and serve with the peanut sauce for dipping, extra herbs and sesame seeds on the side.

Equipment Needed

1. Chef’s knife and cutting board
2. Clean kitchen towels (for pressing tofu) and paper towels (for draining)
3. Heavy pan or cast iron skillet (for weighting tofu)
4. Large nonstick or stainless skillet (for frying tofu)
5. Tongs or a flat spatula (for turning tofu)
6. Mixing bowls (small for cornstarch, medium for sauce and tossing noodles)
7. Whisk or fork (to mix the peanut sauce)
8. Shallow wide bowl or pie dish (for soaking rice paper)
9. Kettle or large pot for very hot water (for vermicelli)
10. Measuring cups and spoons

FAQ

Vegan Tofu Spring Rolls Recipe Substitutions and Variations

• Tofu: swap for tempeh (press and pan fry for a nutty, meaty bite), seitan if you want chewier texture but it’s not gluten free, or chickpea “tofu” for a soy free option
• Cornstarch: use arrowroot powder for a glossy crisp, tapioca starch works too, or rice flour/all purpose flour in a pinch though it’s less crisp
• Rice vermicelli: replace with glass (cellophane) noodles, soba if you can find 100% buckwheat (watch for wheat in many brands), or go fresh with spiralized cucumber or zucchini for a low carb crunch
• Peanut butter: almond butter for a milder nutty taste, sunflower seed butter to keep it nut free, or tahini if you like a more savory sesame note (you’ll want to thin it with a little water)

Pro Tips

1. Press or freeze thaw the tofu and cut pieces all about the same size so they crisp evenly, toss in the cornstarch right before frying and shake off any excess, otherwise the coating gets gummy.

2. Heat the oil until a pinch of cornstarch sizzles, fry in single layers and work in batches so the pan isnt crowded, then let the pieces drain on a wire rack not just paper towels to keep them crunchy.

3. Soak each rice paper only until pliable, not mushy, and put a lettuce leaf between wrapper and fillings so wet stuff wont glue everything together; keep finished rolls under a damp towel so they stay soft.

4. Make extra peanut sauce and thin it with warm water a little at a time, taste for salt acid and sweet balance, and if it feels grainy blitz it in a blender or add a splash more soy or lime to fix it quickly.