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    Home » Recipes » Vegan Recipes

    Vegan Tofu Spring Rolls

    Published: Jun 21, 2023 by Dianne · This post may contain affiliate links

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    Paired with spicy peanut dipping sauce, these fresh 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. They're vegan and gluten-free.

    Tofu Spring Rolls with text overlay

    Trader Joe's Tofu Spring Rolls

    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.

    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 used to have super tasty tofu spring rolls that come with spicy peanut sauce.

    I recently had a hankering for spring rolls, but Trader Joe’s no longer carries them. How could they get rid of such a beloved favorite? Instead of giving them up, I've started to make them at home.

    spring rolls with little bowls containing pepper sauce, peanut sauce, peanuts, carrots, and cabbage

    What are Spring Rolls?

    Spring rolls are rolled appetizers commonly found in Asian cuisines. Most people think of the fried spring rolls they get with Chinese take-out when they hear the term spring roll. The kind of wrapper and fillings used, as well as cooking techniques, will vary considerably depending on the region, though they are generally filled with vegetables.

    These are fresh Vietnamese style spring rolls, and are also sometimes called summer rolls. They have a rice paper wrapper and are filled with tofu and fresh vegetables. They're usually served with a peanut dipping sauce.

    cabbage, tofu, carrots, lettuce, bell pepper, peanut sauce, spring roll wrappers

    What You Need

    • Rice paper spring roll wrappers
    • Baked tofu
    • Romaine lettuce
    • Red cabbage
    • Carrot
    • Red bell pepper
    • Spicy peanut sauce

    See the recipe card for exact amounts.

    making spring rolls collage

    How to Make Spring Rolls

    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.

    • First you 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. 
    • You give the rice paper wrapper a quick dip in the water, and then you lay it down flat on your cutting board or plate. 
    • On the bottom third of the wrapper, place a few of the tofu strips, and some of the lettuce, cabbage, carrot, and bell pepper. 
    • You gently lift the bottom the spring roll and fold it over the filling ingredients. Next you 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.
    plate with spring rolls, peanut sauce, and chili sauce

    Recipe Notes

    I use my own homemade baked tofu and peanut sauce in this recipe. If you’re in a hurry or don't feel like making them yourself, you can use store-bought versions. I like Nasoya's TofuBake, Wildwood's Baked Tofu, and Trader Joe's Baked Tofu. 

    These spring rolls are incredibly versatile, so you can fill them with whatever fresh veggies you happen to have on hand. Sliced cucumbers are a great addition. If you're eating them right away, you can add sliced avocado.

    If you follow a gluten-free diet, make sure your peanut sauce and tofu are gluten-free.

    Hand taking a spring roll from a stack of spring rolls

    Serving Your Spring Rolls

    Serve your spring rolls with lots of peanut sauce for dipping.

    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 also a great appetizer.

    dipping a spring roll into peanut sauce

    Storing Your Spring Rolls

    These can be stored in the fridge for a day or two before serving, but they’re best when eaten soon after making them. If you're storing them for later, be sure to keep in them an air-tight container. Keep in mind that they might stick together and then tear when stored, so you may want to separate them with parchment paper or wax paper.

    plate with spring rolls, peanut sauce, and chili sauce
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    Tofu Spring Rolls square

    Tofu Spring Rolls

    Dianne
    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.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Course Appetizer
    Cuisine Asian
    Servings 10 spring rolls
    Calories 79 kcal

    Ingredients
      

    • 10 (10-inch) rice paper spring roll wrappers
    • 14 ounces baked tofu cut into 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.
    Calories: 79kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 0.1mg | Sodium: 186mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3020IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 1mg
    Tried this recipe?Tag @diannewenz on Instagram!
    stack of spring rolls with peanut sauce. There are bell peppers in the background
    « Easy Vegan Zucchini Bread with Chocolate Chips
    Grilled Vegetable Salad »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      April 24, 2017 at 11:34 am

      Oh my gosh, I love how simple these are, and they look delicious. I think even my guys would eat them!

    2. Dianne

      April 24, 2017 at 1:11 pm

      Thanks, Becky! I hope the guys like them!

    3. Amy Katz from Veggies Save The Day

      April 24, 2017 at 10:38 pm

      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!

    4. Mary Ellen | VNutrition

      April 25, 2017 at 8:36 am

      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. 🙂

    5. Jenn

      April 25, 2017 at 3:36 pm

      These are so beautiful! I would love to make a lunch out of these. Eat the rainbow!

    6. Dianne

      April 25, 2017 at 4:51 pm

      Thank you, Jenn!

    7. Dianne

      April 25, 2017 at 4:52 pm

      Thanks, Mary Ellen! I hope you enjoy them!

    8. Dianne

      April 25, 2017 at 4:52 pm

      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.

    9. Kristina

      April 25, 2017 at 8:09 pm

      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!

    10. Dianne

      April 26, 2017 at 10:42 am

      Thanks, Kristina! Making dinner the lightest meal of the deal is always a good idea!

    11. Cadry

      April 27, 2017 at 9:41 am

      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.

    12. Dreena Burton

      April 27, 2017 at 11:07 pm

      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.

    13. Dianne

      April 28, 2017 at 5:27 pm

      Thanks, Dreena. You do need to make them!

    14. Dianne

      April 28, 2017 at 5:28 pm

      Thanks, Cadry! I agree – they are a fun way to get in your greens!

    Trackbacks

    1. Pressure Cooker Sushi Rice, 3 Ways - Glue & Glitter says:
      April 24, 2017 at 11:32 AM

      […] Spring Rolls – Sweet, sticky sushi rice is a tasty addition to your favorite spring roll recipe. […]

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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