Vegan Vietnamese Tofu Spring Rolls

I make these tofu spring rolls 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! Colorful vegetables, tofu, and noodles rolled up in spring roll wrappers and served with a savory peanut dipping sauce.

Why I Love This Recipe

These tofu spring rolls are ready in just 30 minutes and a great option for both weeknight dinners and lunches. The spicy and sweet peanut lime sauce is the best part—the bold, savory peanut sauce pairs perfectly with the crisp vegetables.

These rolls are inspired by the spring rolls and vermicelli bowls that I used to eat growing up at our local Vietnamese restaurant—oversized bowls of thin noodles, shredded vegetables, pork, and the best spicy peanut sauce.

Now, as a vegetarian, I’ve swapped in seared tofu for the pork and kept the rest of the ingredients the same. Every bite of these spring rolls is a tribute to that meal and to those memories.

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 that my food memory can easily become your food memory.

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 more tender 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. The kind from Costco is the best natural peanut butter for the price, in my opinion.
• 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. Use coconut aminos or Tamari for a gluten-free option to soy sauce.
• 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. Chili Garlic Sauce or even Chili Crisp will work as an alternative.
• 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.

How to Make This Fresh Spring Roll Recipe

Learn how to make tofu spring rolls with this easy Vietnamese-inspired 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. 

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. The spicy and sweet peanut lime sauce is the best part! The bold flavors from the sauce perfectly balance the fresh vegetables.

Make the tofu

Drain and press the tofu with a tofu press or heavy pan. Place the tofu in a single layer in a preheated skillet with oil and cook for two to three minutes until golden brown. Brush one side with the peanut sauce, I use a silicone pastry brush for ease but you can use the back of a spoon if you don’t have a pastry brush.

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. 

Tips for Success

I know tofu spring rolls seem intimidating, but they are easy to make once you get the hang of working with rice paper wrappers. If you’ve ever made homemade sushi or rolled a burrito, then you can make these.

It’s ok if the first one (or two) breaks, it will get easier once you get the hang of softening the rice papers. I compare these to crepes; my first crepe never works, and often, my first spring roll wrapper breaks as I soften it.

Be sure to drain and press the tofu before frying, or the texture will be off. I use large rice papers as they can contain more filling. Small rice papers will work, but they may not hold as much of the mixture. For more flavor, add a little peanut sauce on the filling before wrapping.

These Vietnamese spring rolls don’t keep well after they are made. However, if you do have any leftovers, wrap them in plastic wrap, refrigerate them and eat within 24 hours.

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.

Frequently Asked Questions