Vegan Tofu Spring Rolls

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.

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.

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.

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.

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.

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.

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.

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.

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

  

1x2x3x

• 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

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