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5.0 from 18 votes

Fresh Spring Rolls

These vegetable spring rolls are light and refreshing, stuffed with cold noodles, veggies, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.

Prep Time
30 mins
Total Time
30 mins
Servings: 2 to 4
Course: Main Course , Appetizer
Cuisine: Thai , Vietnamese , American

Ingredients

  • 4 ounces vermicelli noodles or other rice noodles
  • 8 large rice paper wrappers
  • 1 carrot julienned
  • ½ English cucumber julienned
  • 3 ounces extra-firm tofu cut into strips
  • 1 Jalapeno pepper stemmed, seeded, and cut into strips
  • 1 Mango peeled and cut into strips
  • 1 avocado cut into strips
  • Fresh basil, mint, and cilantro leaves
  • peanut sauce for dipping

Instructions

    Cup of Yum
  1. Prepare the noodles according to the package instructions. Drain and rinse under cold water.
  2. Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
  3. Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.
  4. Serve with peanut sauce for dipping.