Vietnamese-Inspired Tofu Spring Rolls (Vegan)

Viatnamese-Inspired Tofu Spring Rolls- Made with crisp vegetables and fresh herbs, these plant-based spring rolls make for a light and filling meal that is packed with protein! (vegan + gluten-free)

If you’ve never had spring rolls before then you are in for a treat! They are the perfect light and refreshing meal for a hot summer day. In addition, they are packed with protein and can keep you full for hours.

I will admit that making spring rolls can be a bit more involved than one might think. You have to prepare the peanut sauce (unless you use store-bought), bake the tofu, chop the vegetables, cook the rice noodles, soak the rice wrappers, and THEN assemble all of that into a neat little roll. Sounds easy, right? 😉

It might not be a week night meal type of recipe but they are fun to make when the craving strikes. Let me show you how!

Vegan Tofu Spring Roll Ingredients + Substitutions

• Peanut Sauce– If you’re like me and are obsessed with peanut butter then you will love serving these with peanut sauce. You can easily prep it a day or two in advance, or even use store-bought peanut sauce to save time. Feel free to swap out the peanut butter with almond butter or sunflower seed butter, for a nut-free alternative.
• Tofu– I recommend using extra firm high-protein tofu as it will hold together the best and it doesn’t require pressing which helps saves time.
• Cornstarch– Tossing the tofu in cornstarch prior to baking gives it a nice crispy crust and helps the sauce adhere really well. Arrowroot powder is a possible substitute if you don’t want to use cornstarch for some reason.
• High Heat Oil Spray– We’ll just use a light spritz of high heat oil to prevent the tofu from burning as it bakes.
• Julienned Vegetables– Feel free to customize the spring rolls and use your favorite fresh vegetables. Carrots, cucumber, red bell pepper, mango and cabbage are great options. You can use a julienne peeler or, if you don’t have one, just thinly slice them with a knife.
• Fresh Herbs– Fresh herbs really make the rolls so please don’t skip them! A combination of basil, cilantro, and/or mint work well with this recipe.
• Vermicelli Noodles– Vermicelli noodles are essentially just very thin rice noodles. You can also use angel hair or any kind of thin noodle you prefer.
• Spring Roll Rice Wrappers– The quality of your rice paper wrappers really matter here as they can be too small or rip easily. I’ve tested a few brands and found that these Three Ladies Wrappers perform the best.

How to Make Vegan Tofu Spring Rolls

1. Prepare the Peanut Sauce. You can prepare the peanut sauce a few days in advance or use store-bought to save time.
2. Bake the Tofu. Toss the sliced tofu with cornstarch until evenly coated. Transfer to a baking dish and spray with high heat oil. Bake for 15-20 minutes. Return to bowl then coat with peanut sauce and set aside. Alternatively, you can sauté the tofu in a large skillet on the stovetop. 
3. Cook the Rice Noodles. Prepare the rice noodles according to package instruction. Rinse with cold water (to stop cooking process) and set aside.
4. Soak the Rice Paper Wrappers. Fill a pie dish or cake pan with a few inches of warm water. Add rice wrappers, one at a time, and allow to soak for about 15-seconds, or until pliable. *The time it takes to become pliable will depend on how hot your water is*.
5. Assemble Spring Rolls. Assembling one at a time, transfer the soaked rice wrapper to a damp towel on a flat surface. Layer the fresh herbs, julienned vegetables, cooked noodles and tofu in the center. Fold the sides of the wrapper over top of the filling then roll tightly to close. Repeat with remaining spring roll wrappers and filling.
6. Serve and enjoy. Serve with peanut sauce for dipping and enjoy!

Can spring rolls be prepared in advance?

Yes! I wouldn’t recommend making them more than 1-2 days in advance as you want them to be as fresh as possible for best flavor and presentation.

Simply store them in an airtight container (separate from the sauce) after you’ve finished preparing them. Be sure to handle them gently if they stick together in the container. Pull them apart slowly to prevent tearing.

Tips for Success!

• Be sure to have all of your filling prepared and ready prior to soaking the rice paper wrappers and assembling.
• The time it takes for you rice paper wrappers to soak will depend on how hot the soaking water is. The hotter it is, the faster they will become soft so you don’t want to it to be too hot or they will quickly become overcooked and rip.
• Use quality rice paper wrappers for best results. I like Three Ladies Brand. Also, the bigger they are, the better. You don’t want to try and squeeze your fillings into a small little wrapper as it will rip.
• If you need to move the rolls after you’ve assembled them, it is easiest to do so with wet fingers. This will prevent sticking and ripping of the paper. If they stick together when stored closely, slowly and gently pull them apart to prevent tearing.

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