Get your roll on! Make it a rolling party, and get ready for fresh tofu spring rolls with peanut sauce that are loaded with as much good vibes as they are with good flavor. This is one of the best vegan recipes and healthy recipes for weight loss, too! Stuff it with aromatic veggies, vermicelli noodles, and a thick strip of tofu. Make the tofu spring rolls and dip in lip-smacking Vietnamese peanut sauce and…you-are-welcome!
Updated on March 10, 2025
Table of contents
You cannot go wrong with fresh tofu spring rolls. It’s my favorite of vegan recipes.
Not only are they good for you, they look so good and are literally, a meal in a finger food. I love food that is edible while walking around!
Why Make Fresh Tofu Spring Rolls with Peanut Sauce
- eat it with your fingers
- fun party food appetizer
- gather around and make it a rolling party
- one of the best and tastiest healthy recipes for weight loss
- good for you ingredients
- no added salt, sugar, or oils
- gluten free
- vegetarian and vegan recipes approved
- makes you feel full
Are Fresh Spring Rolls with Tofu, Vegan?
Yes! These spring rolls are one of the best vegan recipes. In contrast to other Asian sauces like oyster sauce or fish sauce, the hoisin sauce in the Vietnamese peanut dip (it’s gonna knock this recipe out the park) is also vegan.
Vegan food is not only heart healthy, but it’s been shown to reduce inflammation and promote myriad benefits to well-being.
Just with this vegan recipe alone, it consists of several exciting vegetables and herbs combined. More than a usual salad.
Tofu adds protein, another good reason as to why vegan spring rolls are one of the tastiest and best foods for weight loss. Anything to eat and absorb more good plant nutrients…count me in!
Rice wrapper and rice noodles also do not contain animal products and no eggs are used in this recipe, unlike in wonton or egg roll style recipes.
Ingredients
- rice paper wrapper
- lettuce – Romaine or Butterleaf work well
- red cabbage – slice very thin (mandolin recommended for restaurant thin quality)
- carrots – fresh carrot cut into long julienne strips
- mint – cut leaves into a few lengthwise pieces; de-stem
- Thai basil – (optional) cut leaves into a few lengthwise pieces; de-stem
- scallions – five inch long pieces
- Rice or Mung Bean Vermicelli Noodle – boil then pull from water and set aside; have scissors handy to cut the amount you need when filling the rolls. You can also use premade noodle sheets as a time-saver and shortcut.
- Firm or Extra Firm Tofu – Choose your preference. Extra is easier to roll. The firm needs a slight more delicate hand while rolling.
How to Make Fresh Spring Rolls
Equipment
- Big plate with drinking water for dipping the rice paper wrapper or make life easier with a rice paper wrapper water bowl
- surface for rolling the rolls
- plastic wrap for keeping rolls from sticking
Steps
- Dip the rice paper wrapper in the bowl for 2-3 seconds, shake off excess water and the wrapper should STILL feel a little stiff. It will soften during rolling.
- Lay the wrapper in front of you and place ingredients a little below the center.
- Fold over the wrapper and tuck.
- Add more ingredients and then fold the sides in.
- Roll and tuck and keep rolling all the way until it’s done.
This is how to roll the rice wrapper and make fresh spring rolls. Shown is the recipe for fresh spring rolls made with shrimp. You can interchange the shrimp with tofu to match this recipe.
Remember: The rice wrapper should be dipped for few seconds and shake the excess water off. It should feel a little stiff still! It will soften when you finish rolling.
The scallions can either stick out at the end or be the same length as the roll.
Step by Step Images How to Roll Fresh Spring Rolls
Try fresh spring rolls with shrimp for a more meaty version of this recipe.
Additional Add-Ins for Spring Roll Fillings
- cucumber – slice lengthwise and into the diameter of a big straw
- cilantro
- chives
- mango
- and anything you like if it fits
Don’t forget the sauce! This style of Vietnamese peanut sauce for fresh spring rolls is the thing that ties everything together. It’s lip-smacking delish!
Ingredients in Vietnamese Peanut Sauce for Fresh Spring Rolls
Make fresh tofu spring rolls with peanut sauce for the ultimate combination.
- fresh garlic – use fresh garlic only; minced
- fresh onion – chop small
- hoisin sauce – it’s vegan and a mandatory ingredient
- white vinegar – adds the tangy and addictive notes
- brown sugar – balances the entire sauce; You can replace with honey (non vegan) or blue agave.
- natural peanut butter – creamy and the more natural the better
- water – for creating the thinner consistency for the sauce
- crushed peanuts – This is the topping. Freshly crushed from roasted and salted peanuts tastes best.
- oil – neutral for sautéing the garlic and onions
Sauté the garlic and onions first in a little oil, then add the remaining ingredients and mix well. Then add water, little by little, while mixing well until desired consistency.
Add Ins for Peanut Dipping Sauce
- chili paste – spice it up
- fish sauce – salty umami kick!
- more water – for a thinner version, like a dressing
Store the sauce in a glass, air-tight jar in the refrigerator.
Yes. This fresh spring roll recipe is gluten free. For the peanut sauce, use gluten free hoisin sauce.
Yes. Even in the peanut sauce, the hoisin is vegan.
No.
Yes. Be sure to store each individual roll, tightly, in plastic wrap. The store in an sealed container in the refrigerator. Consume within the next day.
Fresh Tofu Spring Rolls with Peanut Sauce
Equipment
- rice paper water bowl or plate for water
- pot to boil water and make peanut sauce
- knife
- mixing spoon to make peanut sauce
Ingredients
- water fill the plate or rice paper water bowl; plus water to boil the noodles
- 15 rice paper wrapper
- 16 oz Extra Firm or Firm Tofu about half a pack, cut long strips
- 1 bunch Romain lettuce cut rectangles
- 1 bunch mint cut thin, long strips
- ½ bunch basil cut thin, long strips
- 2 large carrot cut thin, long strips
- ½ medium red cabbage cut very thinly
- 1 pack Vermicelli rice noodle or mung bean noodle
- 1 bunch scallions cut 4" strips
Peanut Dipping Sauce
- 1 tbsp oil
- 2 tbsp fresh garlic minced
- ¼ cup fresh onion small chopped
- ¾ cup Hoisin sauce
- 1 tbsp white vinegar
- 1½ tbsp brown sugar
- 1 cup creamy natural peanut butter
- 4 tbsp water add gradually for thinning the consistency
Instructions
- Prep all ingredients. Slice veggies lengthwise and thinly. Spread the ingredients out so it's easy to access.Boil water and cook the noodles per package instructions.1 pack Vermicelli rice noodle
- Dip rice paper wrapper in water. Shake off excess. The wrapper should still feel a little stiff (it will soften when rolling).water, 15 rice paper wrapper
- Lay the wrapper down and place all the veggies in a neat pile, a little down from the center. Add a small layer of noodle.1 bunch Romain lettuce, 1 bunch mint, ½ bunch basil, 2 large carrot, ½ medium red cabbage
- Fold over and tuck the bottom of the wrapper over the filling.
- Then place the tofu down. Now, fold the two sides in of the rice paper wrapper.Roll over once, tucking as you roll so the ingredients are tight in there.16 oz Extra Firm or Firm Tofu
- Then place the scallions down. The scallion can stick out one side if they are long.Now roll. Tuck and Roll. Keep rolling until it's all rolled up. The wrapper closes itself.1 bunch scallions
- You're done! Wrap each one in plastic wrap to keep the rolls from sticking to each other if you are making a lot of them.
Make Peanut Dipping Sauce
- In a hot sauce pan add the oil. Sauté the garlic and onions until brown on the sides.1 tbsp oil, 2 tbsp fresh garlic, ¼ cup fresh onion
- Add in the hoisin sauce, the vinegar, and the brown sugar. Stir and simmer on high.¾ cup Hoisin sauce, 1 tbsp white vinegar, 1½ tbsp brown sugar
- Add the peanut butter. Simmer on high one minute and keep stirring.1 cup creamy natural peanut butter
- Reduce the heat and now add water, a little by little. Mix very well until desired consistency. Serve and enjoy!4 tbsp water
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