Vegan Vietnamese Tofu Spring Rolls
Fresh Vietnamese Tofu Spring Rolls! You will love these healthy, rice paper salad rolls with crispy peanut tofu, shredded cabbage, carrots, mint, cilantro, and vermicelli noodles.
Learning how to make tofu spring rolls has never been easier thanks to this easy Vietnamese-inspired recipe. Colorful and nutritious vegetables encompass these fresh and crispy rolls, which make them perfect for lunch or dinner.
Enjoy these veggie tofu spring rolls with peanut sauce either by themselves or with your other favorite vegan recipes for a well-balanced meal that is full of both nutrition and flavor.
Why This Recipe Works
- Easy: I know tofu spring rolls seem intimidating, but they are easy to make once you get the hang of working with rice paper wrappers. In only a few steps, you will have the best combination of crispy vegetable texture, peanut tofu, and fresh herbs.
- Quick: This recipe is ready in 30 minutes and a great option for both weeknight dinners and lunches at home.
- Gluten-Free Friendly: Use coconut aminos or Tamari for a gluten-free option to soy sauce.
- Vegan and Vegetarian: I make this recipe all of the time for new plant-based eaters as a way to show how delicious a veggie-filled diet can be. Most people think that vegetables are boring, and this recipe is anything but!
- Delicious: The spicy and sweet peanut lime sauce is the best part! The bold flavors from the sauce perfectly balance the fresh vegetables.
What is the difference between Vietnamese spring rolls and Thai spring rolls?
Although the two rolls are very similar, they are a little different from each other. Vietnamese spring rolls are made with rice vermicelli noodles and rice paper, and Thai spring rolls are usually wrapped in lettuce and served without the noodles.
Ingredient Notes for Tofu Spring Rolls
- Firm Tofu: I highly recommend using firm tofu for the best texture, but extra-firm tofu will also work.
- Shredded Napa cabbage: This kind is tenderer than green cabbage, and I prefer it in this recipe.
- Fresh Herbs: The cilantro and mint add so much flavor to these tofu spring rolls– I don’t recommend omitting either of them.
- Cooked vermicelli noodles (or thin rice noodles): You can find these at most grocery stores in the International section or pasta section.
- Rice paper wrappers. You may break the first one or two as you wrap these, but once you get the hang of it, they become much easier to wrap.
Ingredient Notes for the Peanut Dipping Sauce
- Peanut Butter– Use your favorite creamy peanut butter, though I recommend a drippy peanut butter, one that you have to stir with the oil on top.
- Soy Sauce– There’s a reason that soy sauce is the base of so many sauces; it adds umami flavor and salty depth to this creamy dip.
- Sriracha – I always keep a bottle of this Sriracha on hand because it’s great with almost anything. You can find it in the condiment aisles or International aisle at well-stocked grocery stores.
- Hoisin Sauce– This sauce is a key ingredient for this peanut sauce as it adds a bit of sweetness to balance out the spiciness. You should be able to find it at most grocery stores, or online.
- Lime– You will need one small lime to use for its juice. In a pinch you can substitute rice wine vinegar.
- Water– Make sure the water is hot so it is easy to mix the sauce.
How do you eat Vietnamese spring rolls?
Serve these crispy rolls as an appetizer or side dish to your main course. You can enjoy these rolls on top of salads with fresh greens, too! Most of the time, I eat them on their own for lunch or a simple dinner.
Variations
- For a non-spicy version, omit the Sriracha.
- Add basil or sliced cucumbers for extra texture and flavor!
- Instead of peanut butter, use creamy almond butter.
How to Make This Fresh Spring Roll Recipe
Prep veggies and noodles
While I think spring rolls are fairly easy to assemble, you’ll want to have all of your fillings chopped and ready to go ahead of time. You can save time by using pre-shredded cabbage and carrots or swapping in whatever vegetables you have on hand.Â
Make the sauce
Make the peanut sauce by whisking the peanut butter, soy sauce, hoisin sauce, Sriracha, lime juice, and hot water in a bowl. Next, drain and press the tofu with a tofu press or heavy pan.
Make the tofu
Place the tofu in a single layer in a preheated skillet with oil and cook for two to three minutes until golden brown. Next, remove the tofu from the press and brush one side with the peanut sauce.
Dampen the Rice Paper
Use a damp paper towel for lining the prepared rolls so they don’t dry out and crack. To assemble the rolls, soften the rice paper by placing it in a dish of hot water and allowing it to soften for 10 to 15 seconds. Move the rice paper to a cutting board and spread it into a circle. If it rips too much, then start over with new paper. It’s OK if it takes a few times to get the hang of wrapping these. They become easier to roll the more that you make them.
Assemble and enjoy
Layer the tofu with the sauce side down, noodles, cabbage, carrots, mint, and cilantro on the bottom third of the paper. Next, gently fold the paper over once, tuck in edges, and continue rolling until the seam is sealed. Then, place the roll seam side down on a serving plate and cover with a damp towel to keep it. Repeat until you have about 12 to 15 spring rolls.
Once you’ve rolled your Spring rolls, enjoy any leftover filling and sauce like a salad. They taste best when enjoyed right after making so I don’t recommend making them too far ahead of time.
Like most adaptations around here, please accept my liberal interpretation of Vietnamese cuisine. I made these rolls out of what I remembered that meal to taste like, not any authentic version. They are so good, meaty and filling that my food memory can easily become your food memory.
Can you make Vietnamese spring rolls ahead of time?
I don’t recommend making these too far ahead of time, but you can make these tofu spring rolls a day in advance at the most when you are wanting to serve them. Just be sure to cover them with a damp towel or the refrigerator will drain out the moisture.
Tips for Making Tofu Spring Rolls:
- Store the leftovers wrapped in plastic wrap in the refrigerator. We like to enjoy these rolls fresh, but we like them for leftovers, too.
- Seal the rolls like you are sealing a burrito.
- Be sure to properly drain and press the tofu before frying or the texture will be off.
- I like to use the large rice papers because they can contain more filling. The small papers will work, but that may not hold as much mixture.
- For more flavor, then add a little peanut sauce onto the filling before wrapping everything up.
Other Vegan Recipes You May Enjoy
- Sesame Ginger and Tofu Veggie Stir Fry
- Vegan Tofu Lettuce Wraps
- Peanut Tofu Buddha Bowl
- Mango Spring Rolls
- Summer Rolls with Basil
If you try this recipe, let me know! Then, leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Finally, happy cooking!
Video
Vietnamese Tofu Spring Rolls
Equipment
Ingredients
- 16 oz firm tofu, drained, rinsed and pressed
- 1 packed cup shredded Napa cabbage
- 1 packed cup shredded carrots
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 2 cups cooked vermicelli noodles, or thin rice noodles
- 12-15 rice paper wrappers
Spicy Peanut-Lime Sauce
- ¼ cup peanut butter
- 3 tablespoons soy sauce
- 1-2 tablespoons Sriracha
- 1 tablespoon hoisin sauce
- Small lime, juiced
- 1 tablespoon hot water
Instructions
- First, whisk together all ingredients for the peanut-lime sauce and set aside. Prep the vegetables and noodles and set aside.
- Drain and press the tofu. Heat a large cast-iron or non-stick pan over medium heat.
- Meanwhile, slice the tofu into slabs so they can lay flat on the rice paper rolls.
- Next, place the tofu in a single layer on the skillet and cook for 2-3 minutes until golden brown. Remove from skillet and brush peanut sauce in a thick layer on one side.
- To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 10-15 seconds.
- Place the wrapper on a a cutting board and spread out into a circle. It's OK if it rips a little but if it rips too much, get a new one and start again. Layer the tofu (sauce side down), noodles, cabbage, carrots, mint and cilantro on the bottom third of the paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. (like a burrito!)
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until finished, you should have about 12-15 spring rolls total.
- Now, serve with remaining peanut-lime sauce. Leftovers store well individually wrapped in plastic wrap, though taste best when fresh.
Nutrition
While I’ve never been to Vietnam, I associate fancy family dinners with Vietnamese food, which is an odd statement to say the least from a Danish/Italian child who grew up in the South. While my mom was a fantastic cook, she didn’t know her way around an Asian kitchen. So, on very special occasions (like good report card days), we would head out to to neighboring town’s Vietnamese restaurant and order like kings.
In the 10+ years of going there as a child, I’m fairly certain I ordered the same thing every time: a Shirley Temple with extra cherries, spring rolls, and the vermicelli bowl. I don’t know if it’s really as good as I’ve imagined or the time has made it that way, but I remember feeling so fancy wolfing down my oversize bowl of thin noodles, shredded vegetables, pork, and the best spicy peanut sauce. Every bite of these spring rolls is in tribute to that meal and those memories.
This recipe was first published in 2019 and updated in 2023.