Paired with spicy peanut dipping sauce, these tofu spring rolls make the perfect appetizer or light meal. It’s the ideal food for warm weather, when cooking a hot meal is the last thing anyone wants to do.
Too Busy to Cook
I have a confession to make: sometimes I get so busy that I buy pre-made food. Gasp! I know that people think because I’m a health coach and a food blogger, I must be in the kitchen at all hours prepping and cooking fresh food, and my fridge is probably a wonderland of kale salads and quinoa pilafs. And sometimes that is true. But other times, I go to the store and stock up on premade meals. The busy times are usually when I’m coaching students for the Institute for Integrative Nutrition, and I only have half an hour between group phone calls for meals. I like to have meals and snacks at the ready so I can just grab something to eat and relax for a few minutes.
I live around the corner from a Whole Foods Market, but for some reason they’ve become less and less vegan friendly (despite my many emails to the manager), so I like to hit up Trader Joe’s for pre-made meals. They have several vegan salads (although I would like to see more) and a few wraps that I like. They also have super tasty tofu spring rolls that come with spicy peanut sauce.
Spring Rolls
I recently had a hankering for spring rolls, but Trader Joe’s was out of them, so I decided to make them at home. It’s more economical when I make them myself, and I can use whatever I’d like to fill them with. I made my own baked tofu and peanut sauce, but if you’re in a pinch, you can use store-bought ingredients.
I like to serve these spring rolls alongside a salad as a meal, but they’re also great for snacking on. They’d be fun at potlucks, too! They’re incredibly versatile, so you can fill them with whatever fresh veggies you happen to have on hand.
Rice paper wrappers are delicate, and they can be a little tricky to work with the first time, but it just takes a little practice and patience. It’s very similar to rolling a burrito or wrap, but you just need to keep in mind that the wrapper isn’t as tough as a tortilla or flat bread.
Tofu Spring Rolls
Ingredients
- 8 9- or 10-inch rice paper spring roll wrappers
- 14-16 ounces baked tofu cut into 16 strips
- 1 cup shredded romaine lettuce about 6 leaves
- 1 cup shredded red cabbage about ¼ of a small head of cabbage
- 1 cup shredded carrot about 2 medium carrots
- 1 red bell pepper cut into thin strips
- ½ cup spicy peanut sauce
Instructions
- Fill a large bowl with warm water and have a place to put your rice paper wrappers ready to go. They will stick to wooden cutting boards, so use a plastic board or a ceramic plate.
- Give the rice paper wrapper a quick dip in the water, and then lay it down flat on your cutting board or plate. The wrapper will become soft pretty quickly.
- On the bottom third of the wrapper, place two of the tofu strips, and about two tablespoons each of the lettuce, cabbage, carrot, and bell pepper. If your wrappers are small, you’ll want less filling – you don’t want to overstuff the rolls or they might tear.
- Gently lift the bottom the spring roll and fold it over the filling ingredients. Gently roll everything away from you, using your fingers to tuck the ingredients in. After the initial roll, fold the sides over to seal the ends of the spring roll. Continue to roll everything, using your fingers to hold the filling in place as you go. Since the wrapper is sticky, it will automatically seal itself when you get to the edge.
- Make the rest of the spring rolls the same way.
- Serve with spicy peanut sauce for dipping.
- These can be stored in the fridge for a day or two before serving, but they’re best when eaten soon after making them. Keep in mind that they might stick together and then tear when stored, so you may want to separate them with parchment paper.
Becky Striepe
Oh my gosh, I love how simple these are, and they look delicious. I think even my guys would eat them!
Dianne
Thanks, Becky! I hope the guys like them!
Amy Katz from Veggies Save The Day
I love spring rolls! Your instructions for how to roll them are great. I haven't made spring rolls in a while, so I definitely needed a refresher. I love the ingredients you used. My mouth is watering!
Dianne
Thanks, Amy! I'm glad you understood the instructions. I was worried that they weren't clear enough, and those wrappers can be a little tough to work with.
Mary Ellen | VNutrition
I hear you, I'm all about pre-made or pre-cut food sometimes too. It's easier in a pinch.
Your spring rolls look so good! I love making those in the hot weather too. Excited to try yours. 🙂
Dianne
Thanks, Mary Ellen! I hope you enjoy them!
Jenn
These are so beautiful! I would love to make a lunch out of these. Eat the rainbow!
Dianne
Thank you, Jenn!
Kristina
since I usually make dinner the lightest meal of the day, I often make salad rolls similar to these! yours are so colorful and bright - and I always love peanut sauce!
Dianne
Thanks, Kristina! Making dinner the lightest meal of the deal is always a good idea!
Cadry
Yum! I love spring rolls, but I go through phases with them. Now it's been a long while since I've had them. They're such a fun way to eat your greens in a super tactile fashion.
Dianne
Thanks, Cadry! I agree – they are a fun way to get in your greens!
Dreena Burton
These are a visual feast with all those colors! I need to make spring rolls during the hot months, I don't always think about it.
Dianne
Thanks, Dreena. You do need to make them!