Fresh Tofu Salad Rolls with Cashew Dipping Sauce

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Thai salad rolls arranged in a bowl alongside homemade Cashew Dipping Sauce

We’ve been on a Thai kick for, oh, the last 6 years or so. Clearly, our affection for this cuisine is not going anywhere.

Our recent go-to has been Mango Curry and spring rolls of some kind. My favorite is the light and fresh “salad” rolls with crunchy vegetables and tofu.

This is my adaptation of that with a garlic cashew dipping sauce (oh hello, gorgeous) and my favorite vegetables at the moment.

Tofu, kale, basil, bell pepper, radish, lettuce, and carrots on a cutting board

Origins of Salad Rolls

Salad rolls (also known as gỏi cuốn, fresh spring rolls, or summer rolls) are a common Vietnamese dish and are also commonly served in Thai restaurants. It’s thought that the concept is inspired by Chinese egg rolls.

They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.

About These Salad Rolls

Do you want to know the secret ingredient that makes these salad rolls the best you’ll ever try? Fresh basil.

Boom. Drop the mic.

Fresh basil in salad rolls is something like magic. And when paired with tofu, crispy vegetables, and a savory-sweet dipping sauce, it’s all too much for my taste buds to handle. OK, clearly not, but it’s that good.

Not only in this recipe delicious, it comes together in about 30 minutes! I think we can all spare 30 minutes for a delicious meal or snack, eh?

Rolling veggies and tofu in a spring roll paper

The idea for adding radishes to the bottom of the rolls (so gorgeous!), came from Nutrition Stripped (genius!) If you haven’t tried that lady’s golden turmeric milk, by the way, you haven’t lived. Go do so now, please. It would make the perfect accompaniment to these rolls.

Healthy gluten-free vegan tofu salad roll on a wood cutting board

I hope you all love these salad rolls! They’re:

& Insanely tasty with my cashew dipping sauce

More Thai-Inspired Recipes

Make these salad rolls to serve alongside your favorite Thai entrées (like my Yellow Mango Curry or Creamy Thai Carrot Soup), or enjoy as a main dish! With the tofu and dipping sauce, they’re incredibly satisfying, and the veggies will leave you full for hours.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your photos always make our day. Cheers, friends!

Bowl full of our gluten-free vegan tofu salad rolls recipe with Cashew Dipping Sauce

Fresh Tofu Salad Rolls with Cashew Dipping Sauce

30-minute tofu salad rolls with fresh veggies, basil, and tofu, served with a savory-sweet cashew sauce. A hearty plant-based entrée or side!
Author Minimalist Baker
Tray of halved Thai Spring Rolls with Cashew Dipping Sauce
4.79 from 14 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 (rolls)
Course Appetizer, Entrée, Side
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 tsp finely minced garlic
  • 1/4 cup cashew butter (salted – if unsalted, add a bit more tamari)
  • 1 Tbsp tamari (or soy sauce if not GF)
  • 1 Tbsp maple syrup (plus more to taste)
  • 1 Tbsp lime juice (plus more to taste)
  • 1 pinch red pepper flakes
  • Hot water (to thin)


  • 2 cups kale (torn into small pieces // I also used some green lettuce, which is optional)
  • 1 tsp sesame oil (or sub avocado or olive oil)
  • 1 tsp tamari


  • 6 ounces extra-firm tofu
  • 4 medium radishes (very thinly sliced // 4 radishes yield ~1 cup // I used this mandolin)
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced carrot
  • 1 cup fresh basil (rinsed and dried // large stems removed)
  • 6-8 spring roll rice papers (I like this brand)


  • Wrap tofu in a clean, absorbent towel and set something slightly heavy on top – such as a saucepan – to begin “pressing” and drawing out excess moisture.
  • In the meantime, prepare sauce by adding minced garlic, cashew butter, tamari, maple syrup, lime juice, and red pepper flake to a small mixing bowl and whisking to combine. Add hot water until you’ve reached a semi-thick sauce consistency.
  • Taste and adjust flavor as needed, adding more lime juice for acidity, red pepper flake for heat, tamari for saltiness, or maple syrup for sweetness. Set aside.
  • Add clean, dry kale to a medium mixing bowl and top with sesame oil and tamari. Massage with hands to soften and infuse some flavor. This step is optional, but results in a more flavorful roll in my opinion.
  • Prep remaining vegetables and cut tofu into rectangular strips (see photo). Arrange on a platter so they're easy to access. Also ready a cutting board by slightly dampening its surface – this is where you'll prepare your salad rolls.
  • Pour very hot water into a wide shallow dish (I use a skillet) and let cool slightly. Then dip one spring roll wrapper in the water and let it soften for 10-12 seconds, until just pliable. If you let it set too long, the paper will get too sticky to work with.
  • Use your hands to gently spread the wrapper onto your dampened work surface, making sure there aren't many creases. Then top with fillings in this order: radish, bell pepper, carrot, tofu, basil, kale. Fold the bottom of the wrapper over the fillings, firmly tucking them into each other, then fold the sides over the center, and continue rolling until the salad roll is seam side down.
  • Place seam side down on a serving platter and set aside. Continue until all fillings are used up.
  • Serve with cashew dipping sauce. Best when fresh, though leftovers will keep stored separately for 2-3 days.


*Nutrition information is a rough estimate calculated with dipping sauce.

Nutrition (1 of 8 servings)

Serving: 1 rolls Calories: 186 Carbohydrates: 28 g Protein: 7.4 g Fat: 5.2 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Fiber: 2.5 g Sugar: 3.8 g

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My Rating:

  1. Justina says

    These are delicious!! I have laso aded fresh cucumber to the mix and they are just divine! I’ve used bigger sheets and after having 2 big rolls i was stuffed!! As i am not vegan i used honey insted of maple syrup. Goes very nicely together as the sauce ingridient! This is what is going ti help me with the long Winter season ahead! Tastes and looks like Dpring on the plate! LOVE IT!! ❤️?❤️?

  2. jody says

    was just wondering about the availability of organic rice wraps. I try my darnedest to eat only organic fruits and vegetables, and am successful there, but I hate the idea of pesticide-ridden rice. Doesn’t make sense to me.

  3. Jasmine says

    Wow!! The cashew dipping sauce is SO savoury! My guests and husband loved this combination. I definitely recommend this recipe!

  4. Lulu says

    OMG that dipping sauce is amazing!!!! I also made it with pumpkin seeds for a nut-allergic friend and it still turned out pretty tasty. Thanks!

  5. Annie says

    Thank you for this recipe! I had most of the ingredients except I didn’t feel like buying cashew butter, but used Sunbutter and the taste was amazing! I will be making these again.

  6. Nicole Haworth says

    Made these last night. I put avocado, mushroom, garlic sprouts, basil, smoked sriracha tofu, cucumber, and orange pepper. The sauce was amazing. Thank you.

  7. Leyla Giray Alyanak says

    I’m on a 21-day vegan food plan for health reasons (I don’t like vegetables and am a carb, dairy and meat eater) – and I can’t eat salt so, not a happy camper. Your site actually makes me WANT to try your recipes! I made this for breakfast (why not?!) and used whatever veggies I had in the fridge… I had no cashew butter so I used almond and WOW! That sauce made all the difference. I’m very impressed. I shall try more!

    • Sean says

      Stick with it, your taste buds will change over time. I didn’t eat a salad until I was 24. I did ketogenic diets (Under 20carbs per day) for years. My weight was out of control and I was very unhealthy. I taught myself to enjoy fruits and vegetables by treating them like medicine (which they are). When I watched the documentary Earthlings, I dropped all animal products that day and haven’t looked back. I’m 60 pounds lighter without trying, blood pressure is normal for the first time in my life, and I love the foods I eat. You can do it too! :)

  8. Widdershins says

    Just discovered you via a google search for seed bars. (you were the top of the list :) )

    I am currently torturing myself by checking out your recipes

    Cheers! :D

  9. Tamar says

    Hi! I was looking for a special dish for Passover when I stumbled across this one. It was definitely the star of the show! Even my non-vegan father raved about it,it was that delicious. Thank you so much!

  10. Melinda Blevins/ says

    My daughter is on a spring roll kick, she makes an amazing peanut dipping sauce. I can’t wait to show her this recipe!

  11. Collett says

    Where do you purchase your spring rolls? I’ve been trying to find them for like a year with no luck!!!

  12. Zoey says

    I made this recipe last night. I loved it. My roommate “stole” a spring roll and gave it 5-stars. It is an easy recipe and the sauce is really good-i made mine with peanut butter though since that is what I had in the house :)

  13. Cassie says

    I’ve been on a Thai kick for FOREVERRRRRR! It’s so so good! Anyways, do you have any tips on how NOT to rip the rice paper in half? It’s kind of why I stopped buying them because every time I wanted to make a spring roll they would just fall apart!

    • Willow says

      If you have an Asian kitchen store near you, you can actually buy steamer trays for the rice paper, they are plastic, circular and full of holes, like a flat strainer, and you layer them up with a rice paper sheet on each, then put them in your steamer. It’s easy to overcook them if you submerge in water. Also, the trays help by keeping each sheet to itself. Nothing sticks like rice on rice :)

    • Lynn Flynn says

      I roll it on damp kitchen roll or a damp J cloth with edge tucked under chopping board to keep it from moving.

  14. Chintan says

    I’m based in London and I always crave for the different types of cuisine or recipes (bit spicy :)) I found your blog when I was looking for some Asian food recipes. You have an amazing list of recipes. I think even if I make one recipe a week, it is going to last for the year. Thanks

  15. Ka11iope says

    This looks easy and delicious. Question–for the kale, do you mean massage it with toasted sesame oil or regular sesame oil? I’m guessing the former, yes?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Either works! I switch back and forth between toasted and untoasted depending on what’s on sale :D

  16. Sarah says

    I’m also on a Thai kick! I am going to plan this for next week’s menu! I’ll be back to rate it then :) Thanks for sharing! I am drooling a little right now just at the thought of it all.

  17. Fernando @ Eating With Your Hands says

    Maybe I sound a little ignorant, but I have yet to understand the allure of Thai food. Your recipes definitely makes me intrigued, though :)

  18. Rashmi says

    Looks yum ! will try this tonight, Can I find the rice roll paper in trader joes or whole foods ? May I know what brand can I buy from these two stores.

  19. Masha | Cardio with Carrots says

    This truly makes you feel like spring. Light, color, nutrients and vibrancy! That cashew sauce sound delicious. I am a sucker for anything cashew!

  20. Bailey says

    I love this! Although I’m not the biggest fan of bell pepper..Any ideas for veggies to sub for the bell pepper?

    Sidenote (but kind of related): Any ideas for vegan pizza, maybe thai inspired? I’m thinking in the direction of BBQ chicken pizza (mostly for the cilantro).

  21. Megan @ Skinny Fitalicious says

    These look way to good to be true! I’ve always wanted to make my own spring rolls but thought it would be too complicated. You make it look easy!

  22. Krysten says

    This is so pretty! I can’t wait to make it.
    I’ve been craving Thai so bad lately, this might be able to curb my craving a bit :P
    Also, love how you talk to your food ;)

  23. Celeste | The Whole Serving says

    It’s like eating the rainbow, pretty food that makes you pretty from the inside-out. I would also make a salad using these ingredients.

  24. Vivian | stayaliveandcooking says

    I love food that looks so colourful! You just want to take 100 pictures first before you can dive in. That dipping sauce sounds yummm too!

    • Tom ~ Raise Your Garden says

      Agreed! And it makes me feel slim and trim. Even though all the chocolate I eat doesn’t help with the slim and trim bit. I remember a couple of months ago you did a spring roll recipe and it was my first (and very good experience) with spring rolls. However, you were holding back on me with this cashew dipping sauce. Yummy yum yum in my tummy tum tum.