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Vietnamese Tofu Spring Rolls + Peanut Sauce

Spring is right around the corner so I figured, what better thing to eat than spring rolls?

They have the word Spring in them after all.

Spring rolls are undoubtedly one of my favorite foods. They’re simple, full of fresh veggies, and an all- around light and healthful meal/appetizer.

So, what are we waiting for?! Let’s dive into the recipe!

Typically, Vietnamese spring rolls are made with shrimp and finely cut beef. So to keep it kind, I used tofu instead! I love tofu in my spring rolls, especially this tofu that’s marinated to add extra flavor. Plus, it only took less than 15 minutes to prepare!

I started out by simply wrapping a firm block of tofu in a clean napkin (to absorb the liquid). Then, I sliced it into long strips (as pictured). I found that by cutting the tofu along the width, the pieces end up fitting perfectly into the spring rolls. (hooray!)

Once I cut the tofu, I fried it on a tad bit of sesame oil for about 10 minutes until I added in the marinade, and cooked it for another 3 minutes.

While the tofu was frying, I whipped up the peanut sauce! This is key. You’ll be dipping your spring rolls in the peanut sauce once you’re done wrapping them up–and it’s straight up amazing.

All you will need for this is 4 simple ingredients: peanut butter, soy sauce, sriracha, and brown sugar.

I am so happy with how this recipe turned out! To be honest, it wasn’t much of a challenge (besides the tofu), as spring rolls are a typical meal I always made growing up.

It’s almost a non-recipe, because after you make them once, you won’t really need a recipe to follow! (yes! that’s how easy it is!)

I sure hope you love these spring rolls as much as I do! It’s definitely on the top of my list of favorites.

Not only are they vegan and gluten-free, they’re also packed with fresh veggies, amazing flavors, and are an all around healthful appetizer or meal! Plus, they only require up to 30 minutes to prepare!

I would love to know if you try this recipe. Feel free to leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram so I can see!

Happy weekending, friends! xx

Vietnamese Tofu Spring Rolls + Peanut Sauce
Recipe Type: Appetizer
Cuisine: Vietnamese, Vegan, Gluten free
Author: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 8 rolls
Fresh, wholesome Vietnamese Tofu Spring Rolls with a simple 4 ingredient peanut sauce! A healthful, vegan & gluten free recipe that can be enjoyed as a meal or appetizer!
  • For the Tofu:
  • 1 14oz block firm tofu
  • 1 tbsp sesame oil
  • 2 tbsp water
  • 2 tbsp tamari (sub: liquid aminos or soy sauce)
  • 1 tablespoon sriracha
  • 1/4 cup brown sugar
  • Peanut Sauce:
  • 1/4 cup all-natural creamy peanut butter
  • 2 tbsp tamari (sub: liquid aminos or soy sauce)
  • 2 tbsp agave
  • 1-2 tbsp sriracha (to taste)
  • Other:
  • 8+ sheets of rice paper
  • 1 cup very thin rice noodles (cooked according to package instructions)
  • Lettuce
  • Julienned carrots
  • Julienned cucumber
  • + any other Asian herbs you’d like!
  1. Cook rice noodles according to package instructions. You will only need about 1 cup.
  2. Wrap tofu in a clean towel or cloth and set something heavy on it for about 5 minutes. This helps to absorb the liquid. Slice into strips along the width. (as pictured above)
  3. Heat 1 tbsp sesame oil on a medium sized pan. Add tofu and cook on medium meat for about 10 minutes, mixing occasionally. In a small bowl, mix together tamari, water, sriracha, and brown sugar. Add to tofu and add cook another 2-3 minutes.
  4. While waiting for the tofu, prepare peanut sauce: In a small bowl mix together all peanut sauce ingredients and mix well with a fork.
  5. Just before assembling each roll, dip your sheet of rice paper in a shallow dish of hot water for about 5 seconds and transfer to a large flat plate. Start by laying 1-2 pieces of tofu straight down the middle. Then add rice noodles and veggies, and wrap it up very tightly. (burrito style!) Repeat till all ingredients have been used.
  6. Enjoy immediately with peanut sauce, or refrigerate in airtight container for 1-2 days.