Several Banh Mi Spring Rolls on a cutting board with lime and fresh cilantro
4.75 from 16 votes

Banh Mi Spring Rolls

Simple, 10-ingredient Banh Mi-inspired spring rolls with crispy baked tofu, quick pickled veggies, and an easy vinegar dipping sauce. So fresh, quick, and filling.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 (rolls)
Category: Appetizer, Entree
Cuisine: Gluten-Free, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? 2 Days



  • 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)


  • 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)



  1. 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.
  2. Bake for 25-30 minutes, or until golden brown on all sides. Generously brush with soy sauce and set aside.
  3. 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.
  4. Next, prep vegetables by julienning or thinly slicing radish, carrot and any other desired fillings (jalapeƱo is a common Banh Mi addition). Add to vinegar mixture to quick pickle in the fridge.
  5. 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.

  6. 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).
  7. 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.
  8. 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).

  9. 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.


*Nutrition information is a rough estimate calculated without dipping sauce.

Nutrition Per Serving (1 of 12 rolls)