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Vegan Fresh Spring Rolls with Peanut Sauce
5 from 33 votes

Vegan Fresh Spring Rolls with Peanut Sauce

This recipe offers fresh spring rolls filled with marinated tofu, rice noodles, and julienned vegetables wrapped in rice paper, served with a date-sweetened peanut dipping sauce. The tofu is thinly sliced and seasoned before assembling, while the rolls feature bright herbs like mint and cilantro for fresh flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 177 kcal
Course: Appetizer
Cuisine: Vietnamese, Vegan, gluten-free

Ingredients

Marinated Tofu:
  • 8 oz tofu firm, pressed for at least 10 mins to remove excess moisture, then sliced thin
  • 2 tbsp soy sauce or use tamari for gluten free
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
Other Roll Ingredients:
  • 4 oz brown rice Pad Thai noodles or 6 oz vermicelli/mai fun noodles cooked according to instruction on the package
  • 1 cup carrot julienned or thinly sliced
  • 1 cup cucumber julienned or thinly sliced or zucchini
  • 1 cup mint or basil
  • 1 cup cilantro or use basil
  • 8 to 10 rice paper wrappers
Dipping Sauce: Use either of
  • peanut sauce date sweetened
  • peanut sauce See notes, quick
  • chili lime sauce sweet

Instructions

    Cup of Yum
  1. Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)
  2. Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)
  3. Prep your workstation with a large shallow bowl of warm water and a clean surface.
  4. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.
  5. Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.
  6. Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice

Notes

  • Press tofu for at least 10 minutes to remove excess moisture before marinating.
  • Marinate tofu for about an hour to absorb flavor; optionally bake for 20–25 minutes at 350°F for firmer texture.
  • Prepare dipping sauce by whisking peanut butter, soy sauce, maple syrup, lime juice, and garlic powder; adjust salt, lime, or sweetness to preference.
  • Sriracha can be added for a spicy kick, and sunflower butter is an alternative for nut-free sauce.

Nutrition Information

Calories 177kcal (9%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 4g (6%) Cholesterol 1mg (0%) Sodium 310mg (13%) Potassium 135mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2685IU (54%) Vitamin C 1.5mg (2%) Calcium 57mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 177

% Daily Value*

Calories 177kcal 9%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 4g 6%
Cholesterol 1mg 0%
Sodium 310mg 13%
Potassium 135mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2685IU 54%
Vitamin C 1.5mg 2%
Calcium 57mg 6%
Iron 1.4mg 8%

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