This is my kind of soul food.
The kind that’s fresh, filling, and loaded with flavor. And that doesn’t make you feel like crap afterwards. Now that’s (healthy) livin’.
I’ve made spring rolls before but never with such an abundance of flavorful components and herbs.
Origins of Fresh Spring Rolls
Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors.
They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.
How to Make These Spring Rolls
Typically I leave my tofu raw, but not this time. I gave it a crispy edge by dredging it in cornstarch and sautéing it sesame oil. Then, I tossed it in my savory almond butter dipping sauce and gave it another flash “fry” in the pan.
The result was a tender, slightly crispy, perfectly seasoned tofu that’s way batter than raw without being too complicated.
Another new component is the dipping sauce.
I love a good peanut sauce for spring rolls, but because peanuts can be a little difficult to digest I went with almond butter as the base. Still so good and perfectly savory and sweet. What’s not to love?
These rolls are simple, fresh and filling. Inside you’ll find:
Super thin rice noodles
Mint
Cilantro
Red pepper
Carrot
Cucumber
& Crispy almond butter tofu
And to take them from tasty to awesome, serve them with a fat serving of almond butter sauce. Who can resist?
You’re going to love these rolls. They’re
Perfect for warmer weather
Fresh
Filling
Customizable by season
Satisfying
Flavorful
Healthy
Vegan / GF
Savory-sweet
Minty
Herby
& Wonderful
Make these rolls, OK? And share them with friends. If you don’t have friends, go make some by sharing these treats with them. They pack up nicely and store in the fridge super well for several days so pack them in your lunch and make all your coworkers jelly. Huzzah!
En-joy.
Vietnamese Spring Rolls with Crispy Tofu
Ingredients
SPRING ROLLS
- 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 4 ounces vermicelli or rice noodles (the thinner the better)
- 8-10 whole spring roll rice papers
ALMOND BUTTER DIPPING SAUCE
- 1/3 cup salted creamy almond butter
- 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
- 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
- 1 Tbsp fresh lime juice
- 1/2 tsp chili garlic sauce
- Hot water (to thin)
CRISPY TOFU
- 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
- 4 Tbsp sesame oil (divided)
- 3 Tbsp cornstarch
- 2 1/2 Tbsp almond butter dipping sauce
- 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
- 1 Tbsp brown sugar or agave nectar
Instructions
- Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
- Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
- To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
- Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
- To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
- Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
- Leftovers store well individually wrapped in plastic wrap, though best when fresh.
Video
Notes
*Recipe makes 8 spring rolls.
*Nutrition information is a rough estimate calculated with 1/2 cup each carrots, red bell pepper, and cucumber per 8 rolls, with the lesser amount of sugar, and with all of the dipping sauce.
Jass says
These rice paper rolls were easy and delicious. I made it for friends and they loved them. The recipe was easy to follow and the tofu added great flavour to the rolls. Thank you!
We’re so glad you and your friends enjoyed them, Jass! Thank you for sharing! xo
Cindy Kautzmann says
These were really good! I followed the recipe exactly except I added purple cabbage to the vegetable mix. I also added Thai basil to a few rolls just to mix it up. Next time I will go much heavier on the herbs, I only added a small amount and they could definitely have used more.
I gave the recipe 4 stars because it took me MUCH longer than 30 minutes, and I cooking the tofu in sesame oil made it taste a bit heavy for me. Next time I’ll try avocado oil.
Using the spring roll wraps felt exotic to me but they weren’t as hard as I expected :)
Thank you for the feedback, Cindy! We’re glad you enjoyed it overall! xo
Marcella says
Looks amazing! How long can these be stored? Thank you!
Hi Marcella, they’re best when fresh, but will keep up to 1-2 days.
Marcella says
Thank you! Have a beautiful day 🌷
Thank you! You too!
A says
Hi! Is there another dish you would recommend serving these with?
They’d pair well with our Cauliflower Banh Mi Sandwiches or Vegan Papaya Salad. Hope that helps!
Emma L Gardner says
THESE ARE SOOOO GOOD!! I didn’t have mint but did have some extra fennel fronds, so I threw those in thinking about a star anise-vibe. They were good but the real star was the crunchy tofu. I added extra lime juice, wanting the extra zing. SO delish!
Amazing! Thank you for sharing, Emma! xo
Donna says
OMG. This is so good! I’ve followed the recipe and ingredients with a few subs because that’s what I had on hand: yellow bell pepper, tamari sauce, and Vietnamese Perilla instead of mint. For the dipping sauce, I’ve also added 1-2 tbsp hoisin sauce. I’ve added more chili garlic sauce because I like it spicy. For the tofu, I’ve cut in half lengthwise and then 4 equal slices to make 8 long pieces.
This recipe is a keeper. :)
Amazing! Thanks so much for the lovely review and for sharing your modifications, Donna!
Donna Featherston says
These are so good! They were not difficult (other than my clumsy wrapping), but they took me much longer than 30 minutes–worth it though!
Amazing! Thank you for the lovely review, Donna! xo
Sar says
This was delicious. Better than most rolls I’ve had at restaurants. I did add garlic powder and pureed ginger to the dip, which I thought improved it
Those additions sound lovely! Thank you for sharing, Sar! xo
Samantha P says
Soooo delicious, just made them tonight for dinner and I am looking forward to having them for lunch! I made them with the crispy tofu and now I can’t imagine with raw.
Yay! Glad you enjoyed these, Samantha. Thanks for the review!
Claire says
I made this with peanut butter instead of almond and it was incredible! The rolls were good but the tofu was insane, will be making again.
Yay! Love to hear this. Thanks so much, Claire!
Danielle says
I made this without the tofu and it was still just as good! Can’t wait to make again!
Yay! Thanks so much for the lovely review and for sharing your experience, Danielle!
Lisa says
Delicious! They are so filling and flavorful. I added chopped peanuts to my rolls which were a nice addition.
Yum – love that addition, Lisa! Thank you for sharing! xo
Cat Watson says
I have leftover brown rice can I substitute it instead of thin rice noodles?
Hi Cat, we don’t think the texture will be quite as pleasant, but it should work okay!
Giulia says
OMG this was sooooo good! I tried the almond sauce (plain almond) and it was so nice! I could not be bothered making the noodles, but the tofu was so great, it was not an issue (will try next time)! Thank you so much, this recipe was so simple and so delicious will do it again for sure, thanks for posting!
xoxo! Thank you for sharing, Giulia!
Sanjay says
Very nice recipe… added some sesame seeds and soya sauce to the carrots, cucumber and capsicum for a tangy taste. The rice paper needs a couple of dips in the hot water on both sides to avoid curling and then can be set to soak… learnt that by trial and error a couple of time. Overall very satisfactory results. Will experiment with some other fillings next time.
We’re glad you enjoyed it! Thanks for sharing your experience, Sanjay!
Lex says
The spring rolls are amazing but the almond butter tofu really steals the show. I’ve been looking for the best crispy tofu recipe and this has to be it. I’ll definitely make it on it’s own as well. The fresh veggies in the spring roll pair perfectly with the almond butter dip.
Amaziiing! Thanks for the lovely review, Lex. We’re so happy you enjoyed! xo
Tarra says
We have made these 3 times already! My kids now request them! We really love the crunchiness and flavor. I usually make a few extra for lunches the next day. The only thing we have learned is sometimes the next day the wrapping tears. So if we are saving some for the next day, we wrap them each once and then wrap them in a second rice paper wrap to secure them. I put them in a glass dish with a bit of water drizzled on top and sides and pack a separate container with dipping sauce. Yum!!!
Love the troubleshooting, Tarra! And we’re so glad you enjoy them. Thanks so much for sharing! xo
babs lev says
I LOVE this recipe. It is a bit of work but totally worth it. I have found Vietnamese Brown Rice Spring Roll Wrappers…from the makers of Happy Pho, great flavor and a little sturdier than white rice wrappers. Will be making them on Saturday, March 20, 2021, to celebrate the first day of spring!YUM!!!
Amazing! Thanks so much for the lovely review, Babs!
Dan says
Sooooo good!!!! Loved them! Tofu really added to the flavor, would be ok with out the tofu, but the tofu made them amazing. Really good sauce too.
We’re so glad you enjoyed them! Thanks for sharing, Dan!
Nadine says
Definitely did not take 30 minutes. Really hated the flavours and the rice paper rolls tasted like glue
So sorry to hear that, Nadine! It takes a little fancy footwork to do these in 30 minutes but it’s possible. I’d say if your rice papers tasted like glue you bought a brand that wasn’t so great or fresh? Have you used them before?
Karyn Quackenbush says
Once again, a fantastic recipe!!!
Wish I were better at rolling the spring roll wrappers!! Mine were not attractive 😂😬but they tasted sooooo good!!
We’re so glad you enjoyed them, Karyn! It can take a little practice to master the spring roll wrappers. One suggestion is to make sure the water isn’t too hot and they don’t soak too long- that can make them more prone to breaking. Hope that helps!
nick says
The key is to dip the wrapper in warm/hot water for the right amount of time. I would imagine the brand and freshness might be a factor as well.
Keely says
I’ve made summer rolls a lot but never with tofu – my daughter is recently vegetarian and I’m still figuring out how to cook it properly. This was the best tofu I’ve made so far! It turned out wonderful. The recipe took us a little longer because we always like to make Vietnamese pickled carrots and I had to chop the carrots (note to self, buy shredded carrots!) We noticed something was missing, which I realized was fish sauce. I would recommend a little bit in the sauce for anyone that’s not a strict vegetarian. Loved the addition of the chili bean paste though!
We’re so glad you enjoyed it! Thanks for sharing, Keely!
Marie says
I have never cooked tofu before. I just finished making this recipe and HOLY SH*T, these are amazing! Honestly, I’m not sure I’m ever going to need another tofu recipe again. The spring roll wrapper was a little fussy and I lost 2 to tears & sticking, but they were worthy sacrifices for this dish.
My boyfriend and I are experimenting with veggie dishes while not being vegetarian ourselves. He was very skeptical the minute I said “tofu.” All 6 of these rolls are gone. GONE. And he asked me if there were more and said I need to make more next time, and I agree!
These rolls are going to be my go-to lunch from now on. Thanks so much for this delicious recipe!
We’re so glad you both enjoyed the tofu and spring rolls, Marie! Thanks so much for sharing! To prevent the rolls from breaking as easily, make sure the water you are soaking them in isn’t too hot and try soaking for less time. Hope that helps!
Jodi says
Made these spring rolls for dinner last night and they were so fun to make and so, so good. Better than any takeout! The dipping sauce was amazing and the tofu was unlike any tofu I’ve made before. The tofu would be delicious on its own. The cornstarch coating makes it a little crispy and the sauce is a nice addition and helps add flavor to the filling. I made them with carrots, cucumber, and red pepper, plus mint and parsley.
The only downside was they definitely took longer than the 30 mins mentioned! Cutting the vegetables into the small, julienne pieces takes time. Also assembling takes time if you are assembling carefully. All in all this recipe probably took me an hour to make.
Thanks for sharing your experience, Jodi! We’re so glad you enjoyed them!
j says
“Typically, Vietnamese spring rolls come with a vinegar-based sauce, but, sorry no.”
Wow, how woefully arrogant and…inaccurate.
Maybe before asserting such a superior interpretation of an entire culinary history, known for its clever balance of textures and flavors, you might want to do your research and learn that peanut sauce is actually more common for goi cuon, and that its pairing depends a lot more on the roll’s fillings (as in this case, where a nut-butter IS the appropriate choice).
This is helpful! We are learning as we go and will make this change! Thanks for sharing.
Gina A says
Hi Dana,
I was at one time a frequent customer of an authentic Vietnamese restaurant that I still dream about (the family closed it), and loved their vinegar-based sauce. But this recipe has become a favorite of ours, and we truly enjoy the nut butter sauce, without a trace of woeful arrogance or superiority, but we’re funny that way.
Thanks for a great recipe – totally worth the prep!
We’re so glad you enjoy it, Gina! Thanks so much for sharing!
Kelly Davis says
Excellent healthy filling flavorful meal! I sometimes add radish or sub shrimp in for tofu. It’s not the easiest recipe, but it’s worth the work.
We’re so glad you enjoy it! Thanks for sharing, Kelly!
Danny says
one of the best recipes of all time!! my only question is HOW DO YOU STOP THESE FROM STICKING TOGETHER!? I make them for 6 of us and they stick together and rip…. do you have any tips on how to avoid this issue?
Hi Danny, you can wrap them in wet paper towels to prevent sticking. Otherwise, place on a wood surface and make sure they aren’t touching. Hope that helps!
Kristina says
This is one of our favourite recipes! We are making it at least once a month and still can´t get enough ;)
So great! Thanks, Kristina!
Fiona Patrice O'Brien says
This is one of my favorite recipes ever! So easy and versatile – you can easily customize with whatever veggies you have on hand. But the peanut sauce is the true star of the show. It pairs perfectly with the spring rolls and is so delicious.
Amanda says
I made this for my vegan boss’s baby shower and she loved these, I did sub peanut butter instead of almond butter and it was a big hit. I even just use the crispy tofu portion of the recipe just as a protein for other dishes.
Thanks so much for the lovely review, Amanda. We are so glad she enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Linda says
Very good ?thank you for creating these wonderful simple plant-base meals.. I’m doing the happy foodie dance .. lol.
Kate says
Love these! I took a few shortcuts though: I used one of those pre-bagged Asian salads for the veggies and mixed the sesame dressing with a peanut sauce from the store with Sriracha sauce to dip. I also used rice instead of noodles – came out great and cut way down on prep time
Maria says
This was my first time making tofu, and I really liked the way it turned out. The spring rolls tates amazing. My only feedback is that doing all of this definitely takes more than 30 minutes. Assembling the rolls might take 15 minutes, but the prep work took me at least 1 hour. The final result made it worth it though!
Highly recommend this recipe as long as you got some time (which I did!).
Thanks for sharing your experience, Maria!
Narwan says
These are so amazing. I’ve made them following your almond butter recipe before, but today I was feeling lazy and skipped it. Instead, I used the Asian peanut vinaigrette from Trader Joe’s to cook the tofu and dip the rolls in and let me just say, it’s the perfect lazy hack. It’s not as nut buttery as yours but it’s definitely a great shortcut.
Great idea, Narwan! Thank so much for sharing! xo
amber says
The almond butter sauce is AMAZING. I skipped a few steps in the recipe, omitting the oil and corn starch and the glaze. I simply dry fried the tofu before marinating it in the sauce. The tofu went right from the marinade into the spring rolls. Easy, oil free, and delicious.
Katie says
Where can you get rice paper from?
The one I used was very gummy and it ruined the otherwise lovely rolls!
We get them on Amazon. Here is our favorite brand. Hope that helps!
Khanh Ho says
The sign of an excellent roll–from the point of view of a Vietnamese person–is the tightness of the roll. Go on Youtube and check out a few Vietnamese people demo-ing rolling technique. It will make a big difference. And you’ll have rolls that you can easily take places–to a barbecue, a beach, a car trip.
Heather says
10/10 will make again. Have never glazed fried tofu before and it worked out well. Love the inclusion of thread noodles also. Easily interchangeable with other desired vegetables and herbs such as Bibb lettuce and basil. I like the versatility the recipe offers, and nice take on traditional peanut sauce.
Beautiful photos and excellent instructions.
Corrie says
I had some leftover satay sauce from another meal during the week so I decided to make this one. Frying and then quickly cooking the tofu in the satay sauce is one of the best ideas! It gave these so much flavour and my son wouldn’t believe me when I said I used tofu instead of chicken! Definitely a keeper for a meat free tasty meal. Thankyou!
Alaina says
I made this today and it was delicious! It was my first time making spring rolls :). I’m not sure if I cut my tofu rectangles a bit bigger but I put 2 pieces of tofu per roll and got 6 rolls with that so next time I’ll double the recipe. I was a bit skeptical about the almond butter sauce since I don’t really like almond butter but it was so good!! I didn’t have herbs like mint so I left those out and they still turned out great. The tofu and sauce really make it. I’ll definitely be making this again :D
Al says
SO GOOD. Easy to follow recipe and really satisfying/filling. I added green onions and rainbow radishes in addition to carrots, red pepper, and cucumber. Looking forward to getting better at wrapping!
Tom says
Not sure if you’ve ever had real Vietnamese spring rolls before, but the type of spring rolls that served as your inspiration for this post are usually served with a peanut sauce, not a vinegar sauce.
Thanks for the info, Tom! We appreciate it :)
Penny says
I’d like to make some smaller rolls. Is it feasible to make these about half size by cutting the wrapper in half? Thanks, I’ll make them soon!
Yes!
Megan Lea says
What variety of mint is best in this recipe? I am planning to plant mint this summer and can never decide what type is most versatile: peppermint, spearmint, or sweet mint. Or is there another mint out there?
We love spearmint for these!
Mary Norby says
I made this last night and it was a big hit!
What I’m wondering: instead of frying up the tofu with the sesame oil and corn starch, taking it out of the pan and then returning it to the pan with the AWESOME glaze, how about soaking the dried/pressed tofu rectangles in the AWESOME glaze and cornstarch and then adding them to the hot sesame oil?
This is a great recipe, and I’m making it again!!!
I think that should work! Let us know how it goes :D
Mary Norby says
I soaked the dried/pressed tofu rectangles in the glaze and cornstarch and it was amazing. More of the sauce stayed with the tofu.
Yay! Glad to hear it, Mary!
Kelly says
i just made these and my oh my are they delicious! They’re a little time-consuming, but well worth it for the finished product. I used creamy peanut butter instead of almond butter and the sauce turned out delicious. The fresh mint leaves really give these rolls a fresh taste! I have some leftover spring roll wrappers so I’ll be making these again!
Maddie Kempner says
These are SO delicious! As someone else mentioned, I was a little skeptical about the almond butter too. Don’t be. I didn’t and wouldn’t change a thing. Thank you!
Sarah johanns says
These are delicious. My daughter and I are on a 21 day cleanse- and this was a perfect recipe for us. The thing is- we’ll eat this when we are NOT cleansing too. I might add a few bean sprouts and avocado. But delicious! We don’t like tofu- but this was seriously a happy surprise. Thank you!!
Isabel says
These are really good spring rolls, im used to the peanut sauce but almond sauce tasted delicious as well ( but it has a strong taste compared to peanut )
Vegan approved
Non vegan approved
Wonderful! We’re so glad everyone enjoys them! Thank you for sharing, Isabel! xo
Alison says
Both my fiancé and I thought this recipe was perfect as is! The only sub I made was portabella strips for the tofu because we’ve been eating a lot of tofu lately. I didn’t find the assembly to be too difficult, although our finished product certainly wasn’t as pretty as those at restaurants! It was an absolutely delicious meal and I found myself saying, “man, that was so good!” several times throughout the evening! I can’t wait to make them again (and hopefully get better at rolling them!)
Sarah johanns says
You should try with the tofu. It tastes different with the way this is prepared. Yummy!!
Jen says
These look delicious! Do you think I could use collard greens in this? Or would the flavors not mesh well?
I think that would work, Jen! Perhaps give this recipe a try?
Andy says
Wow! This is bringing back fond memories of my trip to Ho Chi Minh city a couple of years back. I think i ate something similar to this along with Vietnamese coffee and was blown out of my mind. Thank you for this post and these great memories. Do you have some vietnamese catfish recipes?
Rhiannon says
These were absolutely amazing!!! I used peanut butter instead of almond butter, but besides that I followed the recipe exactly. I will definitely be making these again.