Vegetarian and vegan spring rolls with tofu, vegetables and bean thread noodles. If you like fresh healthy Thai or Vietnamese-inspired spring rolls, try this easy recipe for vegetarian tofu spring rolls. You could use basil or just about any fresh herbs that you like instead of fresh mint: fresh basil or even cilantro are both good in spring rolls, or, use a combination of whatever fresh herbs you have on hand.
Never made spring rolls at home before? No need to be intimidated: it's probably easier than you think. If you need some extra help, you can also learn how to wrap spring rolls by following this illustrated step-by-step instructions for wrapping spring rolls. Or, for something a bit different, try these Thai-style vegetarian spring rolls.
This tofu spring roll recipe is both vegetarian and vegan, and as long as you use bean thread or rice noodles and swap out the soy sauce for either a gluten-free tamari or nama shoyu, it's gluten-free as well (though it never hurts to check the ingredients list on your rice paper wrappers and your bean thread noodles to be 100% sure they are gluten-free if needed).
- 8 ounces firm or extra firm tofu (well-pressed)
- 2 tbsp. soy sauce (substitute tamari or nama shoyu if you need this recipe to be gluten-free)
- 1 tbsp. olive oil
- 2 tbsp. sesame oil
- 1/2 tsp. fresh ginger (minced or grated)
- 1/4 head green cabbage (sliced thin)
- 2 carrots (grated)
- 1 cup bean thread noodles (or rice vermicelli noodles, cooked according to package instructions)
- 1 bunch fresh mint leaves
- 8 to 10 spring roll wrappers
- Water (for wrapping spring rolls)
Gather the ingredients.
First, prepare your tofu by pressing it well. Place tofu on a clean kitchen towel or paper towels, resting on a cutting board. Cover with a second towel, and rest a heavy skillet or heavy pot on top. Allow tofu to press for 30 minutes.
Slice the pressed tofu into thin strips.
Heat the soy sauce, olive oil, sesame oil, and ginger in a skillet and sauté the tofu for 5 to 7 minutes, just until lightly crisp.
Remove from pan and place on paper towels to allow to drain fully (you don't want any extra moisture in your tofu spring rolls).
In a large bowl, toss together the tofu with the cabbage, carrots, and noodles.
Submerge spring roll wrappers in warm water in a shallow bowl just until soft and pliable, one at a time.
Place 2 to 3 tablespoons of the tofu and veggie mixture on an individual wrapper, horizontally and just below the centerline, as in this photo demonstration here.
Place 2 or 3 mint leaves on top of the filling and wrap your spring rolls.
Serve whole, or cut rolls in half. Serve with a spring roll dipping sauce: a spicy Thai peanut dressing or a sweet Thai chili sauce are a few popular choices when it comes to spring roll dipping sauces.