Is it possible to make an adaption of a recipe that you’ve never actually tasted?
In my world, yes, yes it is.
I’ve wanted to make a simple, vegan version of Banh Mi* – a Vietnamese baguette sandwich traditionally served with seasoned pork and pickled vegetables – for quite some time now. The problem is it’s not a simple recipe, nor is it vegan. I had some work to do.
On a recent car ride – often when many recipe ideas hit me unexpectedly – I thought spring rolls were the perfection solution. They’re easy, fast, and fresh, and are easy to keep both vegan and gluten-free. Yahtzee!
*Note: you can learn more about the origin of Banh Mi here.
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.
This recipe is simple with just 10 ingredients (give or take a garnish)! Prep and cook time is right around 45 minutes, as well, making this a great option for weeknight dinners.
For dipping sauce, you can either use the vinegar sauce used to quick pickle your veggies for a lighter option, or opt for a heartier sauce utilizing your favorite nut butter.
To keep everyone happy, I include three options below. You’re welcome.
These rolls are a veggie lover’s dream. They’re:
Fast
Fresh
Super crisp
Healthy
Satisfying
Hearty thanks to the tofu
Tangy from the pickled vegetables
& Seriously delicious
These would be a great make-ahead dish to take along for hikes, picnics and work lunches – all things I hope you get to enjoy this spring. Consider these rolls a big hug from us Minimalist Bakers to you.
If you give these a try, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see. It’s kind of our fave. Cheers!
Tofu Spring Rolls with Pickled Veggies (Banh Mi-Inspired)
Ingredients
VEGGIES
- 2 cups vegetables (carrots, daikon or red radish // julienned)
- 3/4 cup unseasoned rice vinegar
- 1 cup water
- 4-5 Tbsp sweetener (i.e. agave nectar, sugar, or honey if not vegan)
- 1/2 tsp sea salt
- 1 medium lime (juiced)
ROLLS
- 1 block extra-firm tofu
- 1 Tbsp tamari (or soy sauce if not GF)
- 12 spring roll rice papers
- 1 large bundle cilantro (large stems removed // or sub basil or mint)
- Sriracha or chili garlic sauce (optional)
FOR GARNISH / SERVING
- Leftover vinegar sauce OR peanut butter or almond butter sauce (for dipping)
Instructions
- Preheat oven to 400 degrees F (204 C) and wrap tofu in a clean, absorbent towel and set something heavy on top to press. Once preheated, slice tofu into medium-sized rectangles (see photo) and place on a parchment-lined (or lightly greased) baking sheet.
- Bake for 25-30 minutes, or until golden brown on all sides. Generously brush with soy sauce and set aside.
- While the tofu is baking, prepare pickling sauce by combining rice vinegar, water, sugar, salt, and lime juice in a jar and shaking to combine. Taste and adjust seasonings as needed, adding more sweetener of choice for sweetness, or vinegar or lime juice for tanginess. Transfer to fridge to chill.
- Next, prep vegetables by julienning or thinly slicing radish, carrot and any other desired fillings (jalapeño is a common Banh Mi addition). Add to vinegar mixture to quick pickle in the fridge.
- Prepare station for making spring rolls by getting a surface to lay rice papers on, and heat 2-3 cups (amount as original recipe is written // increase as needed if making larger batch) water to boiling, then turn off heat.
- Drain pickled veggies at this time and reserve liquid for dipping. If opting for a nut butter sauce, prepare at this time (recipe links above).
- To prepare a spring roll, dip rice paper in hot water for 15-20 seconds, or until soft and pliable and transfer to a damp working surface (such as a cutting board). Then add 3-4 pieces tofu, pickled vegetables, 1-2 tsp sriracha or chili garlic sauce, and a large handful of cilantro. Fold over once, tuck in edges, and continue rolling over.
- Lay seam side down on a serving platter or baking sheet and cover with a slightly damp towel to keep moist. Continue until all spring roll fillings are used up – about 10-12 rolls (amount as original recipe is written // adjust if altering batch size).
- Serve with leftover vinegar sauce OR my favorite almond butter or peanut butter sauce (recipes above). Leftovers store well covered in the fridge for up to 2 days, though best when fresh.
Tanya says
Can I leave the veggies in the vinegar mixture for days or would that make them too sour?
Hi Tanya! The quick-pickled veggies will get more sour as they sit, but we like them that way! They will keep for at least 1 week in the refrigerator.
k says
These were so delicious!
Lovely! Thanks for sharing, K!
Morgann says
I had bought rice wrappers to make baked spring rolls for my boyfriend and I, both being pescatarians. However, it is currently 90+ degrees here in Michigan during the afternoons and the last thing I wanted to do was turn on the oven. We have a great Pho place nearby, and they serve a coconut tofu Bánh Mì that I love, so when I saw this recipe, I knew I had to try it. However, I modified it to satisfy my craving from my favorite Pho place. I marinated my tofu in a coconut/tamari/ginger sauce and then baked it in the morning. I pickled the veggies according to directions above (I used red cabbage and carrots ), and I added julienned Persian cucumbers and jalapeño with sprigs of cilantro. Bánh Mì sandwiches sometimes come with mayo, so I made a sriracha mayo sauce to go inside and a spicy coconut peanut sauce to dip in. Thank you soooo much for the inspiration!!!
This sounds amazing! Thanks for sharing your modifications! xo
Paulina says
This sounds really delicious and convenient for making the night before a long day spent at school. It would make for a good on-the-go lunch. Can coconut wraps be used to substitute rice paper wraps???
We haven’t tried that- but sounds delicious! Let us know if you give it a try!
Michelle says
I made this for our past Meatless Monday. I’m vegan but my family is not. I served with a combo of peanut and almond butter sauce and they were so yummy! Thanks for an excellent recipe. Will definitely be making this again!
Thanks so much for the lovely review, Michelle. We are so glad everyone 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
Michelle says
I totally forgot to leave a rating but this recipe is at least 100%?
Yay! Thanks so much, Michelle! xo
TK says
Thank you very much for this wonderful recipe! Have made this numerous times by now, always a blast.
I like to add smoked tofu for more heartiness and some finely sliced habaneros for more heat
: ]
Jessica says
How long do you let the veggies ‘quick’ pickle in the fridge?
10-15 minutes is typically adequate! They will keep for about 1 week in the fridge. Hope that helps!
Natalie says
These rolls are SO delicious and packed with fresh veggies, you really can’t go wrong. Sometimes I mix it up and add thinly sliced red bell pepper or crunchy green leaf lettuce. Sometimes I don’t have cilantro on hand, and that is a sad day but these rolls still taste amazing! My usually carnivorous husband absolutely drools over these Bahn Mi Rolls. SO good!
Thank you, Dana!!
Yay! We are glad you enjoyed it, Natalie!
Mara says
Loved the recipe but super bummed by how dry the tofu was, I even limited the time to 20 minutes and honestly it was inedible and too hard. May just use some prebaked tofu, like the teriyaki flavor at TJs next time, for a softer texture.
C says
Hello- the rolls look like they have vermicelli noodles or something in them? is this just the julienned veggies? thank you :)
Souvany says
I love the food presentation. It looks very delicious!!
Lin says
Your nutrition facts are off..
Tiki says
Hello!
A friend recommended your site as a source for vegan asian-style recipes.
The photos (like the ones accompanying this recipe) are so mouth-watering, wow..
Will try this this weekend!
Thanks for sharing all this, it’s appreciated!
Love from Berlin!
Ruth says
I made this before. Will buy it again was thinking of pickling the veg a day in advance for extra flavor. Still working on wrapping mine were too loose
Fresh Food Fan says
You have no idea how long I have been looking for this recipe!! You savior, you!
And since you’ve already responded, thank you.
cyndie says
Please note, soy sauce is not gluten-free! You can sub Tamari or Coconut Aminos to make it gluten free.
Otherwise it looks great!
Denali says
Absolutely loved these! Way more filling than I anticipated. The rice paper rolling technique took a little bit to master, but so worth the effort. This was the first of your recipes I’ve tried, and I’ll be giving another a shot tonight. Thank you!
Fay says
Unlike most of you on this site, I actually make many of these dishes, not just talk about how pretty they are.
And usually, the recipes are fantastic. As is the website, hosts etc.
But.
This recipe was just awful.
Wrapping these little suckers was a nightmare. Never again.
And after finally managing to wrap them in any way I could, I brought them to work in a tupperware and when I opened the container, the smell from the pickled veggies was so disgusting, I couldn’t eat them and had to throw them away.
Better luck to all of you…
Cindy Mc says
Was so excited to try these spring rolls. I’ve heard about banh mi, but never tried it before; these pictures are so beautiful and the recipe sounded so fresh & healthy, I decided to give it a go! Would you believe I couldn’t find the rice paper at my grocery? But they DID have baguettes . . . The absolute best thing about this recipe is the “quick pickled” veggies. My 13yo daughter took her first bite and wanted to know “what the taste of heaven is in here.” No joke! : ) We decided it was either the cilantro or, more likely, the pickling “juice” (which turned such a lovely shade of blush, my husband thought we should find a way to turn it into a cocktail! Lol.) Definitely a meal I’ll re-do! Thanks for a yummy, healthy recipe the whole family loved. Consider yourself pinned (again)!
jenny @ first aide bath infusions says
hi there
where do i put the tamari?
thanks
jen
Lux says
Amazing! I took these to a potluck last night. It was my first time making rice paper rolls, so I was a little nervous. But they were a huge hit! The peanut sauce is fantastic with them. I’ll definitely be making these again.
So great! Thanks for sharing, Lux!
Amaryllis @ thetastyother.com says
Thanks so much for sharing these, Dana! They look absolutely perfect!
Jacqueline M says
Stunning photos of these spring rolls and I will make them. I have celiac disease and cannot eat gluten. Soy sauce has wheat in it therefore it does contains gluten.
Hannah says
My boyfriend and I have been prettttty obsessed with making vegan banh mi lately, and we’ve always got some marinade and pickled veggies left over that would be great for throwing these together. I actually have some in the fridge right now — can’t wait to try! (Should you be interested: If you’ve never seen it, Serious Eats has an incredible recipe for vegan banh mi…we use it mostly for the tofu marinade, which has tricked my boyfriend into thinking I’m a culinary god http://www.seriouseats.com/recipes/2015/02/grilled-lemongrass-coriander-marinated-tofu-vietnamese-sandwich-vegan-recipe.html )
Robin says
These look really good! ! My husband and I are obsessed with fresh summer rolls. We make ours with Gardien mandarin “Chickn” with peanut dipping sauce (I use PB2 to lower fat content)
Next up we will create Indian style with curry dipping sauce, Mexican style with salsa and a American spin with coleslaw BBQ Chickn. You really can never get sick of these, They are so easy, fresh, and delish! Someday I’ll quit the job and open my own spring roll cafe! Vegan diets are so much easier with a plethora of new products and thank you nutritional yeast.
BTW Amazing photography!
Thanks Robin! Hope you enjoy these! :D
Nataly says
Actually, u know there are a lot of vegan bahn mi on the Vietnamese streets (they are called “banh mi chay”) but they’re usualy made of tons of mock meat (all of it has some neutral taste of soy meat for me but I haven’t eaten any meat for so long, I can’t remember it taste at all x)), but it feels so strange being vegan and eating meat even if you know it’s not real, so, I think I’d prefer your version %)
Josh Korn says
They’re fabulous-looking, but it’s not right to call them Banh Mi spring rolls, because Banh Mi specifically refers to a baguette (usually a single-serving size).
What you’ve made is, as far as I know, Banh Hoi – rice wraps. In the Vietnamese restaurants I go to, Banh Hoi implies making the rolls yourself, but that’s fine print. Banh Hoi comes with an assortment of fillings of your choice – noodles, meat, veg (some are pickled), lettuce, mint, lime wedges and so forth.
Banh Hoi is very sociable in its own right, so enjoy!!!!
Shirley says
Amazing photos! I was wondering how much is 1 block of tofu?
About 12 ounces?
Sarah says
I love Banh Mi. I usually eat as a salad with grilled chicken at my local Vietnamese café. For this recipes, I cannot eat tofu or soy (doctor’s orders) so could the spring rolls do without any meat/tofu? Or should I put some chicken in there?
Yes! Any protein would be great.
Alexandra says
These look delicious! That said, making them for lunches more than a day in advance will probably not work as the rice paper will get tough and dry… I’ve done it.
Anna says
I made these yesterday and they were great! Immediately I was thinking of how nice the leftovers would be as a after-work snack. Unfortunately there is only one left now thou! I ended up only getting 8 rolls because I ran out of the pickled veggies so I will up it to 3 cups when I remake it (probably tomorrow for a movie night with friends!). I made the red thai curry sauce from pinch of yum as a dipping sauce, which was delicious. Thank you for another awesome recipe!
Anna says
Oh, one thing I forgot to mention – hot water did NOT work for my rice paper. It instantly shriveled into a little ball. I found that lukewarm water worked best and I soaked each for 20-30 seconds. I’m guessing it just depends on the brand thou! It’s probably best to follow the directions on the package.
Jen @ sweetgreenkitchen says
Your pictures are gorgeous and your spring rolls look SO yummy! I love fresh spring rolls and your pickled veggies sound like a great addition. I love to use all different herbs in mine; cilantro, basil, mint, plus a few slices of avocado and a big pile of arugula.
I will definitely be trying your version next!
Lena says
I just went to Vietnam and was looking for a great recipe to recreate what I had there, can’t wait to try! I follow all your recipes and love them all, my favorite especially the Funfetti cupcakes :)
Abby says
These spring rolls look delicious, Dana! I’m definitely adding these to my to-make list… with the peanut butter dipping sauce, of course. Yum!
mhoang says
Banh Mi literally means “bread” in Vietnamese. Your title means “bread spring rolls.” If you’re referring to the sandwich that everyone’s been talking about as of recent (even though it’s been around for ages), then you’re referring to “Banh Mi Dac Biet.”
Yours truly,
a Vietnamese person.
p.s. There’s no tofu in banh mi dac biet.
Thalia @ butter and brioche says
I have to make these Vietnamese spring rolls, they look super healthy and delicious. I love the banh mi flavour too!
Gamma @BoilAndTrouble says
These are lovely. Will try them soon.
Shawn @ I Wash You Dry says
These look so fresh and..springy. Love it! Can’t wait to try them!
Pam Kohart says
I have been making summer rolls for a long time, and always used shrimp, rice noodles, bean sprouts, etc. But trying to keep things as healthy as possible as I have had a 250# weight loss, (bypass surgery)and I want to keep that ball rolling because I still have about 75 pounds to go. So I did the recipe as is with just the one change: I don’t care for cilantro at all, so I used a combination of basil and mint. The tofu was amazing, and I love all of the fresh veggies. I love Thai food! The dipping sauce I did as is, but added two tablespoons of natural organic peanut butter to it as I love the peanut taste. This is on my meal rotation, & I have served it at a family get together, and everyone loved it! now I don’t need to use rice noodles or anything that had serious carbs in it anymore. Keep up the good work, and thank you!
Arthur in the Garden! says
These are my fav!
Valérie says
Loved your recipe so much that it inspired me to make my own spring rolls for the first time. I added some chicken to it and I am absolutely in love with all the flavors in there. I thought while eating them (right now) I need to complement you on this wonderful recipe.
//Valérie
Amallia @DesireToEat says
Wow amazing photos! it looks like that I was there and pick one of this delicious spring rolls:-)
Millie | Add A Little says
This looks amazing Dana – love the idea and I’m sure I’d be able to eat about 20 haha!
Lovely Sharice says
Healthy and delicious?!?! Can’t go wrong!
Nicole {VeganShowOff.com} says
Hmmm I’ve never had anything Banh Mi related before but I keep seeing all this Banh Mi stuff around the internet so I guess I’m missing out on something! I love all of the individual ingredients in these so I think I’d like this recipe! The photos are amazing as usual!
Thanks Nicole! I hope you give these a try!
Cassie says
As a Vietnamese girl, I approve!
Prash@YummilyYours says
Such beautiful photographs that I can actually taste the spring rolls right out of my screen! :)
Alanna says
SO MUCH YES.
Hey long lost internet friend! Are we still besties? Please say yes. Kthanksbye.
Alanna says
Hello?? Of course! I’ll even forgive you for that time you came to SF and didn’t tell me. ;p
Deal! I’ll never do that again. Promise!
Alanna says
lol <3 <3 <3
Valerie says
There’s a great restaurant that sells vegetarian bahn mi sandwiches in Dallas! But seeing as how I live out in the country, these are way more accessible. Can’t wait to try them!
One suggestion-the restaurant I visit has a killer lemongrass sauce on the tofu. I’ve tried to recreate it, but have not had any luck yet. Might be something to experiment with! It’s almost like the sweet onion sauce from Subway, but waaaay better.
Ooh, great idea! I’ll add it to my list!
Medha @ Whisk & Shout says
Stunning photos and love your three sauces :) Delish!
Gaby says
These rolls are gorgeous! They look so fresh and bright tasting, perfect Spring recipe!
Angeline says
Vietnamese spring rolls are my favourite! This is awesome, thank you!
Jennifer Stevens | Adventurous Appetite says
BEAUTIFUL photos. I am drooling all over the keyboard right now. Thank God I’m traveling to Southeast Asia tomorrow! All I can think about is Vietnamese food now ;)
Jenn says
I love Banh Mi. You can actually use the same filling in your banh mi rolls to make a Vegan banh mi, instead of rice paper just slap everything into a french baguette minus the sauce instead put a couple squirts of soy sauce & you have a banh mi dau hu (tofu banh mi). Your rolls look yummy! I’m Vietnamese & I make this quite often tofu summer rolls. In Vietnamese its called goi cuon dau hu. The traditional tofu summer rolls have rice noodles & herbs but I make them the same way that you make yours minus the noodles (less carby) + more different types of herbs. (Mint,cilantro,perillas,etc.)
Great tips! Thanks Jenn!
The Holistic Herbivore says
These look great! We just had spring rolls with Harissa peanut sauce for dinner last night. But my spring roll rolling skills leave something to be desired.
Ann says
If you want to try banh mi, there is definitely an authentic tofu version (Buddhism is very prominent in Vietnam) that you might be able to find. You might find it under Banh Mi Chay?
Anna says
spring rolls are one of my favorite things ever!!
StasaLynn says
Every single time I want to learn to make a wonderful and tasty treat – I get an email from you and there it is…… like you are reading my mind. I CANNOT wait to try these – going to make your peanut butter sauce too! Yum! and Thanks!
Alex says
these look like an awesome make ahead meal for work lunches! How many days do you think they would stay in the fridge? I’d love to prepare Sunday to bring for a few days!
I’d guess at least 3!
Leah says
The rice paper wrappers actually change in texture fairly quickly. I’d eat them fresh before refrigerating. If you have to refrigerate at lunch time, then eat them by dinner time. By the next day, the soft wrappers will now be much harder and the experience/ taste will not be the same.
I love the idea of putting the pickled veggies inside. Sounds delicious! What a great and healthy replacement for the rice noodles that usually go in these. I don’t know whether if you’ve tried these with fresh mint – also delicious.
Up to 3 days!
Ana @ Ana's Rocket Ship says
I don’t care if you’ve ever had a bahn mi or not- these look awesome!
Terr says
What a coincidence! Just yesterday, I had spring rolls AND bahn mi. I’m a meat eater, so I’d swap the tofu with pork, but this is a great re-mix on two things that I crave. Slurp, Dana!
Thanks Terr! Hope you enjoy this hybrid version in that case!
Brittany says
You seriously don’t know how much I want one of these right now. I’m obsessed with fresh rolls and these look ridiculously good. :)
I would so feed you one of these. Come see me!
Candace @ The Wheatless Kitchen says
This is such a genius idea! I can’t wait to make these!
Heather says
When we make bahn mi we sometimes make a bean patty, mashed beans with seasonings, to use as the protein. Thanks for sharing! This looks delicious! And if anyone is adventurous add a little slice jalepeno for the perfect kick of fresh and spicy.
Great idea! I will have to keep that in mind for a more “traditional” Banh Mi!
S Lauren | Modern Granola says
Yum! I love great picnic food and this would be so perfect! I was just thinking the other day about experimenting more with tofu. Now I know where to start! Thanks!
Yes! these would be excellent at a picnic. I’d recommend a nut butter dipping sauce in that case. Much more portable!
Ashlee says
Oh wow!! I love Bahn Mi, I’m going to have to make these!!
Gloria says
This looks delicious! I am Vietnamese and I eat banh mi often, this is a great way to change it up a bit. Thank you for sharing. Hopefully I don’t sound too critical but the Vietnamese sandwich is spelled as “Banh Mi”.
I KNEW I would miss something on that! Fixing now!
Anne-Marij says
Wauw these Vietnamese summer rolls are looking delicious! Love the pictures you’ve made. I’m going to try them soon.
Hope you love them, Anne-Marij!
Jean says
Not a vegetarian but I do love my veggies. Makes me hungry just looking at the photos.
Laura @ Raise Your Garden says
I’m not strictly vegetarian/vegan but I’m learning more about these types of lifestyle changes and as I learn, I realize the more veggies you eat, the better off you are! Truly. These spring rolls are seriously gorgeous (how can food be so gorgeous) and so unique. And I’d love to think I could make them! Cross your fingers for me all. I need all the help in the kitchen I can get, even if it’s my 3 and 5 year olds fat little hands!!!
Thanks Laura! Yes, the more veggies/produce I eat, the better I feel, too. The hard part is, remembering to eat more salad than donuts :D Hope you and your family love this one
Emily van Kampen says
These spring rolls look delicious! I would love to make them for a Vietnamese dinner someday.