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Spicy Noodle Spring Rolls
5 from 3 votes

Spicy Noodle Spring Rolls

This spicy noodle spring rolls recipe combines the tangy kick of chili lime sauce, the freshness of crisp vegetables, and the satisfying crunch of tofu, all wrapped in delicate rice paper. Easy to customize and sure to please, these spring rolls are a must-try for a light yet satisfying meal or appetizer

Prep Time
10 mins
Cook Time
20 mins
Assemble Time
10 mins
Total Time
40 mins
Servings: 12 spring rolls
Calories: 260 kcal
Course: Appetizer, Lunch, Dinner
Cuisine: Vegan

Ingredients

  • 1 package rice noodles
  • 13-15 spring roll wrapper (rice paper)
Spicy Lime Chili Sauce
  • 6 tablespoon sesame oil
  • ¼ cup soy sauce or tamari, gluten-free
  • 2 tablespoon maple syrup
  • 2 tablespoon lime juice fresh
  • 2 teaspoon ginger fresh
  • 2 teaspoon garlic cloves
  • 2 teaspoon sriracha
  • ½ teaspoon chili flakes
Extra Filling
  • 450 grams tofu drained and pressed, extra firm
  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 2 teaspoon garlic powder
  • 1 teaspoon lime juice
  • 2 carrot sliced or julienne, medium
  • ¼ red cabbage sliced
  • 3 green onions sliced, stalks

Instructions

Prep The Filling Ingredients
    Cup of Yum
  1. Remove tofu from its package and press to remove excess liquid using a clean kitchen towel or a tofu press. Slice into sticks and place in a shallow dish.
  2. Mix sesame oil, soy sauce, garlic powder, lime juice, and a pinch of salt in a small bowl. Pour over tofu sticks, ensuring they're well-coated. Marinate for at least 5 minutes.
  3. Preheat air fryer or oven to 375°F (190°C). Arrange tofu in the air fryer basket or on a parchment-lined baking sheet without touching. Air fry for 15 minutes or bake for 20-30 minutes, flipping halfway through.
  4. Julienne carrots and slice green onions and cabbage. Cut green onions into long, thin sticks for an elegant presentation. Use any veggies available.
Prepare the Rice Noodles
  1. Boil a large pot of water and cook the rice noodles as per package instructions. Avoid overcooking. Once done, drain and rinse with hot tap water to remove excess starch and prevent sticking. Set aside.
  2. Combine soy sauce, maple syrup, lime juice, sesame oil, sriracha or chili sauce, grated ginger, and minced garlic in a small bowl. Stir until well blended. Adjust the amount of sriracha to taste.
  3. Add noodles to a large mixing bowl and pour the sauce over them. Mix well, ensuring even coating. Allow noodles to marinate for a few minutes to absorb the flavors.
Roll Your Spicy Noodle Spring Rolls
  1. Soften your rice paper one at a time. Dip a rice paper wrapper in warm water for a few seconds until slightly softened. Remove the paper before it is fully limp to avoid soggy rolls. Lay it on a clean, slightly damp surface.
  2. Place a small handful of marinated noodles on the lower third of the rice paper, followed by carrots, cabbage, green onions, and tofu. Avoid overfilling.
  3. Fold the bottom over the fillings, then fold in the sides. Continue to roll tightly.
  4. Cut rolls in half and serve with chili lime sauce or spicy peanut sauce for dipping.

Notes

  •  
  • Work on a Damp Surface: Make sure your surface is not too dry to avoid the paper sticking and tearing.
  • Don't Over-Soak the Rice Paper: Dip the rice paper in warm water for just 2-3 seconds. It should still feel slightly firm as you remove it; it will soften as you add the fillings.
  • Arrange Fillings Wisely: Place your fillings on the lower third of the rice paper, leaving about an inch of space at the bottom. This makes it easier to start the roll and tuck in the fillings snugly.
  • Roll Tightly, But Gently: After folding the bottom over the fillings, pull back gently to tighten the roll before folding in the sides. Continue rolling, applying gentle pressure to ensure the roll is tight and compact without tearing the wrapper.
  • Practice Makes Perfect: Don't worry if your first few rolls aren't perfect. Practice will help you get a feel for the right amount of fillings and the best rolling technique.
  • Keep Rolled Spring Rolls Moist: Cover them with a damp cloth or paper towel as you work to prevent them from drying out before serving.

Nutrition Information

Serving 1 spring roll Calories 260kcal (13%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 4g (20%) Cholesterol 2mg (1%) Sodium 645mg (27%) Potassium 203mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1954IU (39%) Vitamin B12 0.004µg (0%) Vitamin C 13mg (14%) Calcium 45mg (5%) Iron 2mg (11%) Zinc 1mg Folic Acid 14µg

Nutrition Facts

Serving: 12 spring rolls

Amount Per Serving

Calories 260

% Daily Value*

Serving 1 spring roll
Calories 260kcal 13%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Cholesterol 2mg 1%
Sodium 645mg 27%
Potassium 203mg 4%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1954IU 39%
Vitamin B12 0.004µg 0%
Vitamin C 13mg 14%
Calcium 45mg 5%
Iron 2mg 11%
Zinc 1mg
Folic Acid 14µg

* Percent Daily Values are based on a 2,000 calorie diet.