Vietnamese Spring Rolls with Crispy Tofu

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Cutting board with a batch of Vegan Vietnamese Spring Rolls with almond butter dipping sauce

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’.

Freshly chopped vegetables for making Vietnamese Vegan Spring Rolls

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.

Pan of Crispy Stir-Fried Tofu for adding to homemade spring rolls
Softened spring roll wrapper topped with rice noodles, vegetables, and tofu for delicious Vegan Vietnamese Spring Rolls

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?

Freshly rolled Vietnamese Vegan Spring Rolls with a bowl of Almond Butter Dipping Sauce
Batch of our homemade Vegan Spring Rolls on a cutting board with fresh limes and dipping sauce

These rolls are simple, fresh and filling. Inside you’ll find:

Super thin rice noodles
Red pepper
& 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?

Sliced Vegan Vietnamese Spring Roll showing the fresh vegetables and tofu inside
Cutting board with fresh Vegan Vietnamese Spring Rolls with Crispy Tofu
Dipping a healthy Vietnamese Vegan Spring Roll into Almond Butter Dipping Sauce

You’re going to love these rolls. They’re

Perfect for warmer weather
Customizable by season
Vegan / GF
& 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!


Wood cutting board filled with Vietnamese Spring Rolls and dipping sauce for a delicious vegan snack

Vietnamese Spring Rolls with Crispy Tofu

30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer.
Author Minimalist Baker
Sliced open Tofu Vietnamese Spring Roll on a cutting board with limes and more rolls
4.87 from 83 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 (spring rolls)
Course Appetizer, Entree
Cuisine Gluten-Free, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? Best when fresh



  • 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


  • 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)


  • 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


  • 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.



*Inspired by the lovely Heidi at Foodie Crush
*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.

Nutrition (1 of 8 servings)

Serving: 1 spring roll Calories: 283 Carbohydrates: 32.1 g Protein: 7.8 g Fat: 14.6 g Saturated Fat: 1.8 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 6.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 268 mg Potassium: 259 mg Fiber: 3 g Sugar: 4.1 g Vitamin A: 2200 IU Vitamin C: 14.9 mg Calcium: 130 mg Iron: 1.4 mg

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My Rating:

  1. Beth says

    I used your technique to fry tofu for our spring rolls. Took less that 15 minutes and was delightful. Thank you!

  2. Kathy says

    I made these tonight, and they were a huge hit with the whole family! I added shrimp for those who don’t like tofu, and I also included diced mango, and everyone enjoyed it. Thank you for your simple, healthy recipes. I love your beautiful photography and your friendly writing style and clear instructions. You haven’t let me down yet!

  3. Gwen says

    Looks great but correction to your intro: authentic Vietnamese spring rolls do not come with a vinegar-based sauce; they are served with a hoisin/peanut sauce. The “vinegar” based sauce you’re thinking of might be served with other variations of rolls including fried spring rolls (egg rolls)

  4. Darlene Mock says

    Tofu frying oil needs to be increased
    By at least 6 tablespoons sesame oil.
    I used arrowroot rather what was called for.
    Great results

  5. Darlene Mock says

    No way this recipe takes 30 minutes!!! It turned out great and I have gobbeled down 3 and have not finished rolling them yet?
    So many steps but definitely
    worth it❤️

    • Summer says

      I agree! those are delicious, but even with my husband helping to cut the veggies julinne, me cooking tofu and both of us assembling, it takes us way longer than 30 min. The results are fabulous though.

      PS: We didn’t use the peanut sauce, instead

  6. Brandon says

    Hey, there. First time commenting, though I’ve made quite a few of your awesome dishes. This one, as they all do, hit it out of the park. I opted to replace the tofu and with fresh avocado, but stuck to the rest of the ingredients. Love a simple fresh veggie spring roll and that sauce… so good! Oh and my three boys all got down on it, as well (ok, the littlest ended up dunking his in teriyaki sauce, ugh). Thanks for another great recipe.

  7. Jane says

    Dana, This is a great recipe and pics are fantastic, but so you know that tofu is made of genetically modified soy? What you present is one of the most unhealthy foods.

  8. Debbie says

    I am by no means vegan, vegetarian, or gluten intolerant and I have made a similar spring roll, and oh my goodness they are so good! The only thing I do differently to the sauce is add finely chopped garlic, freshly grated ginger and let it sit for about 30 minutes or more for the flavors to incorporate. Soooo good!

  9. Angelita says

    These were FANTASTIC! I followed the recipe almost exactly. They were crunchy, flavorful and satisfying. The dipping sauce was delicious. I will definitely be making these again and they will be on my favorite list. Thanks for sharing this recipe!

  10. Rebecca says

    These were fabulous!! Even my oldest son that dislikes anything healthy LOVED the tofu!! Thank you for the delicious recipe!!

  11. Shakura says

    Already knew this fantastic recipe, and the almond butter sauce is a great addition.

    Added more spice and soya sauce to the sauce then said,
    Both me and my family loved it!

    This dish is so fresh and indeed, can be eaten anytime!

  12. Rachel Zahniser says

    These look awesome! Planning to make them tonight. I don’t eat corn products. Do you know if something I could switch out for the corn starch?

  13. Emilie says

    I don’t have almond butter. Will it taste as good if I use the peanutbutter sauce on the tofu instead of the one with almondbutter?

  14. SusanM says

    As I get ready to make these again, I realized I hadn’t left a review, sorry! Thank you for sharing this recipe–these were delicious, and the tofu was really amazing! I had never tried almond butter before, and now I’m using it regularly. I didn’t realize until after i made a few of them how important it is to have all the matchsticks facing the same direction; made it much easier to wrap (and eat) without the carrots poking out all over!

  15. Kathryn Tate says


  16. Kathryn Tate says

    This was fantastic!! It stores well too. Use a paper towel to separate your layers
    on a plate. I absolutely love the Minimalist!!! I use a lot more of the chili garlic sauce
    than recommended. Thank you minimalist!!

  17. Jen says

    These are amazing! They seemed a bit intimidating at first, but came together pretty quick. As delicious as they are, the wrappers don’t keep well and leftovers aren’t as good. I decided to serve leftovers without the wrapper and just make a bowl with everything. It’s just as good! I’ve made these twice in week :)

  18. Liz says

    I made these yesterday for a picnic and they were magnificent! My partner said that I “knocked it out of the park” with these rolls. I layered rice noodles, the seasoned tofu, cucumber, carrot, and cilantro four our rolls. The dipping sauce was also great! These are perfect for hot summer weather– I wrapped them individually in saran wrap for the picnic and they held up great. I’ll be making these again soon!

  19. Nicole R says

    I just tried this recipe. I am impressed with the tofu and sauce for sure. I will definitely make this again!

  20. Daksha says

    I’ve been a vegetarian for about 10 years now, and just last week I made the leap to vegan. Being an avid foodie, I searched far and wide for the best vegan recipes to satisfy all my cravings after making the switch. Time and time again, I kept stumbling across Minimalist Baker’s recipes as highly-recommended for vegans.

    So I decided to give it a go and I started with this recipe. I’m a reporter, so I made the entire recipe to last me two days of late-night hours at work. I followed the notes exactly as described, wrapping the rolls in cling wrap to last the weekend.

    Oh. My. Goodness.

    Number one: Never have I ever tasted tofu so delicious (and to think, I made this with my own two hands!) This stuff is MAGICAL. Not to mention, I usually love hot and savoury foods — something I was willing to sacrifice in the name of trying something new. These spring rolls tasted fantastic hot, and, in my opinion, just as magnificent when cold.

    Dana, you have changed my life. Definitely picking up your cookbook and definitely spending this summer getting familiar with many more of your recipes. A heartfelt thank-you from one foodie to another.

  21. Rebecca says

    Thank you for this recipe! I make your recipes all the time but never leave comments. This one is just perfection… too good to stay silent! One bite of the tofu had me practically speechless. The flavor profile of the sauce… the creamy nutty butter, the little bite from the chili garlic sauce, the underlying sweetness…. oh my word, again, I have no words. THANK YOU for taking the time to develop this recipe! So delicious! It was well worth the work that went into cooking/prepping it this evening. <3 <3 <3

  22. Gretchen says

    Made these today and they are delicious! I substituted cashew butter for almond but since that’s what I had on hand. Thank you for this healthy and fun recipe.

  23. Tracy says

    Another tip on these – I recommend lightly dressing the noodles before adding them to the rolls – a bit of rice vinegar and sesame oil and some sesame seeds really adds flavor and texture/crunch – one might also lightly dress the veggies as well – this really helps with the “dry” texture.

  24. Tracy says

    I love fresh spring rolls but must advise against adding tofu back to skillet with coating/glaze – the sugar in the sauce burns the tofu black on contact with skillet.

  25. Tetyana says

    You really do make tofu that tastes good! This is the best ever made. Using cornstarch is genius! It doesn’t stick to pan and firms a nice texture to absorb the sauce- which my family loved! Thanks for helping me transform my omnivore kitchen into a vegan/ vegetarian one! I ‘ll be checking out more recipes.

  26. Hannah says

    I made them– but with your peanut ginger sauce (from your rainbow roll recipe)! SO GOOD (and surprisingly filling!

  27. Elisa says

    these rolls look to die for!! can’t wait for the weekend to try these out..

    Can i replace the almond butter for peanut butter? It is not possible for me to buy almond butter since they don’t sell it over here. And I don’t like Red, yellow or green peppers, what vegetable would you recommend replacing it with?

    Thanks in advance =)

  28. LB says

    These were AMAZING! I already had my veggies prepped so it was a breeze to make. I’m on a low sodium diet so I used unsalted almond butter and I used brown rice papers.
    It was so DELISH!!! Thus will be a staple in my diet.

  29. Heather says

    Awesome recipe, making it for the fourth or fifth time! We use peanut butter instead of almond butter and add a bit more chili sauce…so good.
    Thank you!!

  30. Christine says

    I have been wanting to make this recipe for soooo long and finally did it! It’s time consuming but so relaxing at the same time. These spring roles are so simple and delicious. Made a second batch for coworkers who thought I bought them somewhere? I’ve been a workaholic for many years and finding this website has been the best stress-reliever! I’ve discovered you can’t go wrong with any of Dana’s recipes, thanks again!

  31. Rakesh Ray says


    This looks amazing. I am planning to make just the Tofu part of it with the dipping sauce.

    I am bit confused about the baking part because it is not mentioned in the recipe by has been referenced couple of times in comments area.

  32. Mariana says

    I made this for dinner and it’s delicious! It was my first time making rice paper rolls, so the first ones were a disaster, but after a bit of practice they looked fine and quite fun to make. The tofu and almond butter sauce are divine!

  33. Tessa says

    I’m addicted to your site! I love all your pictures and I love trying your recipes. I tried these today and I love them. Again, I have won awesome girlfriend points for cooking his favourite food!
    I’m hoping to start my own food blog. Any advice with where to begin?

  34. Samantha says

    These are just absolutely to die for. I’ll echo what others have said – the tofu is so amazing on its own, it has a hard time making it into the rolls! Even my adamant carnivore of a brother had to admit the tofu was tasty. I like whipping up a big batch of the tofu and keeping the prepped veggies on-hand in the fridge; the tofu does lose its crispiness overnight, but not the delicious flavour. I also leave out the peppers because I cannot stand them. And the sauce is amazing, I could eat it with a spoon! Thank you for this amazing recipe :)

  35. Jay says

    Which ingredients can you prep ahead of time, so we can make the rolls together and just have everything laid out? Will the tofu stay crispy overnight? Can’t wait thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can prep your vegetables and almond sauce ahead of time, as well as press the tofu the night before. But make sure you bake it the day of! It doesn’t stay too well in the fridge in my experirence…

  36. Erin says

    Made these last night and LOVED them!! These little fresh, chewy goodies are what I crave when I say I want thai food. Now that I’ve made them my craving can be squashed in my own kitchen! Thank you for the recipe!

  37. Cee says

    This is my first time trying one of your recipes and it was AWESOME!! So delicious and fresh. Hubby and I devoured them for dinner tonight. I couldn’t get the sauce quite right so I used a ginger dressing…I’m terrible with sauces (even with a recipe). Can’t wait to try more dishes. This one was definitely two thumbs up!! Thanks for breaking down all the steps to make it simple and less intimidating.

  38. VegMeg says

    This recipe is delicious!!! The tofu itself is amazing and the rest of the ingredients give the recipe a really nice balance and refreshing pop. I used peanut butter in the sauce since I had some on hand and it was delicious. I made sure to dry the tofu for several hours and cook them until they crisped up nicely.

  39. Merle says

    Thank you so much for this recipe. After I found it I finally tried to make some at home (until now I only ate them at asian restaurants) and I loved them so much! For me too they are the perfect soul food.

  40. Rhiannon says

    These look amazing!! I can’t wait to try them. I’m brand new to vegan cooking and I was wondering if you think I could use coconut oil instead of the sesame oil?

  41. Kristina says

    These were so delicious! Made these for Easter because they are colorful and yummy. It took me a bit to learn how to wrap them tight. I think a tutorial on wrapping is warranted :) The peanut dipping sauce is the real star. Such intense and complimentary flavor and so light! Well done!

  42. meridith says

    these are awesome. made the sauce with peanut butter instead and added sriracha. yum! a great way to prepare tofu.

  43. Erica says

    Thanks for the great recipe! The crispy tofu turned out really great… Have had similar style in restaurants and didn’t realize it was so easy to make!!

    The recipe definitely takes longer than 30 min to make – more like 45 to 60 min, especially if this dish is new to you. I’ve made them a handful of times before and am pretty comfortable in the kitchen, but still took me 45 minutes. Perhaps you should add in “rolling time” to account for assembly of the rolls.

  44. Jan Herda says

    Well, a pro I’m not, but cutting veggies, slicing and frying tofu, making dipping sauce, and assembly took me a bit longer.

  45. Jan Herda says

    These spring rolls are awesome!, but no way on the 30 minute start to finish time. That will definitely not stop me from making these again. We loved them. In fact, I got up this morning and made more dipping sauce for our remaining rolls. After making these just once, I can see they can easily be creatively customized. My wheels are turning. Thanks for all kinds of inspiration :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing Jan! It’s a squeeze on the 30 minutes, but spring roll pros can do it!

  46. Pia says

    Hi. If i want to make this for a party, how long in advance can i prepare these and how do i store it? Cant wait to try these..

  47. Alejandra says

    Made these last night and they were so delicious! The tofu is amazing cooked in the sauce! I added some black sesame seeds to it, and I had to stop eating it by itself. This tofu would be so good just on top of some cold vermicelli noodle salad

  48. Joce says

    I made this last week and it was AMAZING! I was eating the tofu right out of the pan it was that delicious…. I’m surprised some of it even made it into the rolls :)

    I used cashew butter instead of the almond better and it worked great.

    Thank you !!

  49. Ka'imi says

    Wow, we just made these tonight for dinner and they were superb! I’ll admit I was a little skeptical about the almond butter, but it definitely made the sauce taste awesome. Love it!

  50. Anastasia says

    Any tips on taking the soaked rice paper sheet out of the hot water? I’m assuming it’s not done with bare hands, since the water is “super hot.” :)

  51. Darinka Farrow says

    Would you please add more raw food on your site Dana, I’ve become a vegan 5 years ago due to my health and included raw dishes as well. ;)

  52. Cat says

    When you say a few days, like 3? So if I made a bunch up on a Sunday afternoon/evening, and then put the in the fridge to take to uni for lunch, I could have them til say Wednesday? or could they last all week?

  53. colleen says

    I made these tonight minus the mint and cilantro (added avocado!) and used peanut butter instead of almond, but they turned out sooooo good. I’m taking them for lunch tomorrow and the next day (I made a lot, and I live alone). They are super filling and with a bit of soup on the side, I’ll be full all day from lunch.
    The rice paper was tricky the first time, but your tips helped a lot.
    This is also to first time I’ve actually enjoyed tofu, usually it’s not something I buy and I’ll eat it in veggie dishes when I’m out, but with the sauce and the crispy-ness, it was hard not to eat it all at once and save some for the spring rolls.

  54. Kathryn says

    Tasty! Especially with mint. I did another batch of that glaze-sauce, which would be yummy for terryaki bowls. Nut sauce was good. At first I didn’t care too much for it, but it was good with the rolls.

  55. Abby Damen says


    Awesome recipie, I made it this morning for a pot luck and it was gone within minutes! I was just wondering how to get the tofu crispier, and keep them whole? I used a firm tofu, but the rectangles sort of crumbled and I couldn’t get them to have an entire crispy outside layer. Any suggestions? Thanks, Abby :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Flip them once during baking, and cut them into squares for a more evenly cooked texture. Hope that helps!

    • steww says

      Press the tofu to squeeze the moisture from it. I stick mine between two small boards in a drainer over the sink and put a heavy saucepan of water on top and leave it for the afternoon. The tofu is transformed into a firm easy to slice and dice texture and it sucks up flavour from and basting or marinade.

  56. Grace says

    These were yum but man there was a lot involved. Maybe a date night meal not for the speedy weeknight dinner.

  57. Ali says

    This was really good! I was worried that I wouldn’t like the almond dipping sauce, so I *almost* subbed peanut butter, but I am so glad that I didn’t. I used my homemade almond butter and the flavor was excellent. Next time I will probably double the amount of sauce, as we started to run out (it didn’t help that we were licking it off of our fingers). I also added a little lettuce for the crunch. Will make again!

  58. Lola says

    I tried this recipe today and I loved it! I’ve been following your blog for a while now and your recipes all sound so yummy, this is the first I actually tried making.
    My tofu didn’t turn out as crispy as yours, but it was still good. And I made some chicken for the filling for my boyfriend. As I didn’t have almond butter I uses peanut butter for the dip instead and that worked too :). I had some difficulties with the spring rolls at first, but after a few tries it got easier. Thanks for the great recipe! I’ll definitely will be making this more often!

  59. Keren @ Just One More Spoon says

    Dana this looks incredible….. I’ve made vietnamese rice roll before but it took soo much effort and I totally suck at rolling rice paper…this inspires me to make it again….and I love tofu crisp…. Thank you for the inspiration!

  60. rachel says

    Made these today.. so good i had to show some love to MB on Facebook. I was especially thrilled with the crispy tofu- I think i ate about half of it before assembling the rolls. Now i know the secret to restaurant style crispy tofu: cornstarch. So yeah, just had to stop by and give you props for yet another amazing recipe. Thanks MB!!!

  61. John says

    A great use for all these veggies that are ripening in the garden. Plus it won’t get the kitchen all hot. Thanks for the recipe!

  62. DM Du Jour says

    I just made these last night. My peanut sauce was very traditional so I’m curious to try your version with almond butter. Your pictures look amazing!

  63. Anna Hamersley says

    I love these :) In Australia, in our Vietnamese restaurants they use basil leaves as well as coriander and mint and some weird saw tooth green that’s slightly peppery and delicious (I have no idea what its called).

  64. Anni says

    Vietnamese spring rolls are very versatile to make with different fillings and this recipe of crispy tofu looks just so good. Gotta try this one for this weekend picnic. Great-for-summer recipe I must say :)

  65. Alex Caspero MA,RD (@delishknowledge) says

    Genius! I make summer rolls all the time- why did I not think about crispy tofu over raw? Gah! Can’t wait to try this one, looks soo good!

  66. Margot says

    Hmm, I’m not usually such a big fan of spring rolls, but these look so delicious (especially the tofu), that I may have to do some experimenting.
    Perhaps making a big salad bowl, nixing the rice paper, and using the dipping sauce as dressing…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great idea, Margot! That was actually my original concept but spring rolls are so much more fun to eat! Let me know how the bowl turns out :D

  67. Glitter Coated Lenses says

    These look incredible! Light, flavorful and healthy. I think I’ll make these for my next get together with the girls. And I’ll have to try these on my boyfriend!

  68. Cindy says

    I Love vietnamese spring rolls! I haven’t tried them with tofu though, have to try this version when I’m free.

  69. Trang Nguyen says

    Wow, your spring rolls look like they are made from a Vietnamese chef :P Actually, traditional Vietnamese spring rolls are served with creamy sauce from soya beans and peanuts. It’s very difficult to find that kind of sauce here. Fortunately, I can find a wonderful and savory alternative from this post. Thank you very much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Such great insight! thanks for sharing, Trang. I always assumed the vinegar-based dipping sauce was the standard Vietnamese way. Now I know! Hope you love these as much as I did :D

  70. Ceara @ Ceara's Kitchen says

    I LOVE making Vietnamese spring rolls and the combo of all those crunchy fresh veggies, the mint and the cilantro has my mouth watering!!! I have never attempted to add crispy tofu and can just imagine how amazing this addition tastes :) Pinned!

  71. Kait says

    Love that you used almond butter here! As one half of a peanut averse couple (not my fault!), I always appreciate not having to adapt peanut sauce recipes. Thank you!

  72. Lisa @ Simple Pairings says

    Gorgeous! I absolutely adore spring rolls. This must be the most appetizing tofu I’ve ever seen, too!

  73. Eileen says

    Hooray! Simple summer rolls like this are one of my favorite things to eat when it’s too hot to breathe. That spicy tofu sounds fantastic!

  74. Ala says

    Sexiest tofu I’ve seen all week, folks. And you’re right, this is totally the best kind of soul food: move aside, mac ‘n cheese!

  75. Pre says

    These look great! I’m a vegetarian and allergic to soy – any suggestions on a substitute for the tofu (aside from just leaving it out)?

    • Mallory says

      I know it’s a bit late to respond to this comment, but Burmese tofu is soy free and easy to make at home. It’s made from chickpea flour, and while it doesn’t taste exactly like tofu, it makes a pretty good substitute.

    • Heather says

      I used avocado cut in small strips, roll in gluten free panko and fried (pan fried in oil). Then I used the same sauce (used black bean paste and hot water instead of soy sauce) to roll them in. Made for a fantastic soy and and gluten free meal.

  76. Lucie says

    These look amazing! I’m really tempted to go to the asian grocery store and buy all the rice-y things right now. I have a huge bush of vietnamese coriander growing on my window sill and I think it would fit very well into these healthy beauties :)

  77. Medha @ Whisk & Shout says

    These look all kinds of awesome :) I love the way you cooked the tofu and the usage of almond butter is so unique, but totally something I’d prefer to peanut in this recipe!

  78. janet says

    U guys are the BEST! your pix are fab and your recipes are stunning!
    Please keep doing this – much appreciated

  79. Emma says

    That tofu! It looks seriously delicious alone. I can only imagine how good the whole package must be with the veggies, vermicelli and dipping sauce!

  80. Nazia @ This Baker Girl Blogs says

    They look beautiful and deicious! I love the colours and all the different flavours.