Vegan Tofu Spring Rolls

Tofu spring rolls
Getty Images.
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: about 4 servings
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Vegetarian and vegan spring rolls with tofu, vegetables and bean thread noodles. If you like fresh healthy Thai or Vietnamese-inspired spring rolls, try this easy recipe for vegetarian tofu spring rolls. You could use basil or just about any fresh herb that you like instead of fresh mint: fresh basil or cilantro are good in spring rolls, or, use a combination of whatever you have on hand.

Never made spring rolls at home before? No need to be intimidated: it's probably easier than you think. If you need some extra help, you can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.

This tofu spring roll recipe is both vegetarian and vegan, and as long as you use bean thread or rice noodles and swap out the soy sauce for tamari or nama shoyu, it's gluten-free as well (though it never hurts to check the ingredients list on your rice paper wrappers and your bean thread noodles to be 100% sure they are gluten-free). 

What You'll Need

  • 1/2 container firm or extra firm tofu, well pressed
  • 2 tbsp soy sauce (substitute tamari or nama shoyu if you need this recipe to be gluten-free)
  • 1 tbsp olive oil
  • 2 tbsp sesame oil
  • 1/2 tsp fresh ginger, minced or grated
  • 1/4 head green cabbage, sliced thin
  • 2 carrots, grated
  • 1 cup bean thread noodles or rice vermicelli noodles, coked accoding to package instructions
  • one bunch fresh mint leaves
  • spring roll wrappers
  • water, for wrapping spring rolls

How to Make It

Slice the pressed tofu into thin strips. Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and sautee the tofu for 5-7 minutes, just until lightly crisp. Remove from pan and place on paper towels to allow to drain fully (you don't want any extra moisture in your tofu spring rolls). 

In a large bowl, toss together the tofu with the cabbage, carrots and noodles.

Submerge spring roll wrappers in warm water just until soft and pliable one at a time.

Place 2 to 3 tablespoons of the tofu and veggie mixture on an individual wrapper, horizontally and just below the centerline, as in this photo demonstration here

Place two or three mint leaves on top of the filling and wrap your spring rolls. Serve with a dipping sauce: a spicy Thai peanut dressing or a sweet Thai chili sauce are my personal favorite spring roll dipping sauces!

More vegan spring roll recipes: