Perfect for the vibrant energy of spring or summer, these fresh Asian-inspired rolls are packed with crisp veggies, fragrant herbs, and wrapped in delicate rice paper for a light yet satisfying bite. Paired with a tangy peanut or sweet chili dipping sauce, they’re a refreshing way to celebrate the season!
- 1/2 block of EXTRA FIRM tofu cut into 6 even slices, medium thickness
- 1/2 cup rice noodles broken in half
- 8-10 spring roll papers
- sesame seeds (to sprinkle on top)
Tofu Marinade:
- 2 TBSP of soy sauce
- 1 tsp of sesame oil
- 1 tsp rice vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp allspice
- 1 TBSP chili garlic sauce ( or sriracha) if using sriracha add 1 tsp of garlic powder or 1 freshly minced garlic
- 1/2 cup of general tso sauce
- DASH of black pepper
- olive oil for frying tofu (or baking, air frying)
Veggies:
- 8-10 pieces of butter lettuce (can substitute for spring mix)
- 1/4 cup of thinly sliced cucumber (lengthwise)
- 1/4 cup of thinly sliced radish
- 1/4 cup of thinly sliced red pepper (lengthwise)
- 1/4 cup of thinly sliced purple cabbage
- 1 avocado thinly sliced
- 1/4 cup of thinly sliced green onions
- 1/4 cup of freshly chopped cilantro
- 1/4 cup of picked mint leaves
Peanut Sauce:
- 1/2 cup natural creamy peanut butter
- 1 TBSP rice vinegar
- 2 TBSP soy sauce
- 2 TBSP maple syrup
- 1 tsp toasted sesame oil
- 2 tsp chili garlic sauce
- 2 garlic minced
- 1 TBSP fresh grated ginger
- 2 to 3 tablespoons water or plant-based milk
DIRECTIONS:
Prep the Tofu: Combine all marinade ingredients in a bowl. Add tofu slices and let marinate for 15–20 minutes. Heat olive oil in a pan over medium heat. Fry tofu slices until golden and slightly crispy on both sides (or bake/air fry at 375°F for 15–20 minutes, flipping halfway). Set aside to cool, then cut each slice into thin strips.
Cook the Rice Noodles: Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.
Make the Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients. Add water or plant-based milk, one tablespoon at a time, until smooth and pourable.
Prep the Veggies: Thinly slice all veggies and set them up assembly-line style for easy rolling.
Assemble the Rolls: Fill a shallow dish with warm water. Dip a spring roll paper in the water for 5–7 seconds until pliable, then place it on a clean surface. Layer a piece of lettuce, a small handful of rice noodles, tofu strips, and a mix of veggies, herbs, and avocado on the lower third of the wrapper. Fold the sides of the wrapper inward, then tightly roll it up from the bottom like a burrito. Repeat for all rolls.
Serve: Sprinkle sesame seeds on top and serve immediately with the peanut sauce for dipping.
Enjoy these light, flavorful rolls as a refreshing appetizer, lunch, or snack!
NOTES:
- Season Your Noodles:
I like to toss my cooked rice noodles with a splash of soy sauce, sesame oil, and a sprinkle of garlic powder for extra flavor. This simple step elevates the overall taste of the spring rolls. - Tofu Texture Tips:
For crispier tofu, pat it dry with a paper towel before marinating. You can also press it for 15 minutes to remove excess water. - Perfect Rolling Technique:
Don’t overfill the wrapper, and work quickly once the rice paper is softened to prevent it from tearing. Practice makes perfect! - Customizable Ingredients:
Feel free to swap out veggies or herbs based on your preferences. Shredded carrots, basil, or even mango slices work wonderfully for a unique twist.