Vegan Tofu Spring Rolls

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 01/12/22
Tested by
Laurel Randolph
Photo of Laurel Randolph
Tested by Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Vegan Tofu Spring Rolls

The Spruce / Ahlam Raffii

Prep: 20 mins
Cook: 6 mins
Press Tofu: 30 mins
Total: 56 mins
Servings: 4 to 5 servings
Yield: 8 to 10 spring rolls
Nutrition Facts (per serving)
270 Calories
11g Fat
36g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 270
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 382mg 17%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 8g
Vitamin C 25mg 125%
Calcium 177mg 14%
Iron 2mg 9%
Potassium 308mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like fresh, healthy Thai- or Vietnamese-inspired spring rolls, try this easy recipe for vegetarian and vegan tofu spring rolls. They're filled with tofu, crunchy fresh vegetables, and bean thread noodles. You could use basil, cilantro, or a combination of whatever fresh herbs you have on hand instead of the fresh mint.

Never made spring rolls at home before? No need to be intimidated: It's easier than you think. The rice paper wrappers just need a quick dunk in water, then you can add your ingredients and roll them up, burrito-style. They're delicious served with a spring roll dipping sauce or peanut sauce.

This tofu spring roll recipe is vegetarian and vegan and is easy to make gluten free—make sure you use bean thread or rice noodles and swap out the soy sauce for either a gluten-free tamari or nama shoyu (though it never hurts to check the ingredients list on your rice paper wrappers and your bean thread noodles to be 100 percent sure they are gluten free). 

"While these spring rolls make a great appetizer, I like serving them as the main dish of a summer lunch. You can add a few flourishes like thinly sliced jalapeño, cucumber matchsticks, and more. Don't forget the dipping sauce!" —Laurel Randolph

Vegan spring rolls
A Note From Our Recipe Tester

Ingredients

  • 8 ounces tofu, firm or extra-firm, well-pressed

  • 2 tablespoons soy sauce, or tamari or nama shoyu for gluten free

  • 1 tablespoon olive oil

  • 2 tablespoons sesame oil

  • 1/2 teaspoon minced or grated fresh ginger

  • 1/4 head green cabbage, sliced thin

  • 2 carrots, grated

  • 1 cup cooked bean thread, or rice vermicelli, cooked according to package instructions, drained well

  • 1 bunch fresh mint leaves

  • 8 to 10 spring roll wrappers

Steps to Make It

  1. Gather the ingredients.

    Vegan Tofu Spring Rolls ingredients

    The Spruce / Ahlam Raffii

  2. 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 pot on top. Allow tofu to press for 30 minutes.

    press your tofu between towels

    The Spruce / Ahlam Raffii

  3. Slice the pressed tofu into thin strips.

    Slice the pressed tofu into thin strips

    The Spruce / Ahlam Raffii

  4. 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.

    tofu cooking in a pan

    The Spruce / Ahlam Raffii

  5. Remove the tofu from the pan and place on paper towels to allow to drain fully (you don't want any extra moisture in your tofu spring rolls). 

    fried tofu on a paper towel lined plate

    The Spruce / Ahlam Raffii

  6. In a large bowl, toss together the tofu with the cabbage, carrots, and noodles.

    toss together the tofu with the cabbage, carrots, and noodles

    The Spruce / Ahlam Raffii

  7. Submerge a spring roll wrapper in warm water in a shallow bowl until it starts to soften, 5 to 10 seconds, but isn't completely soft. It will continue to soften out of the water.

    spring roll wrappers and a bowl of water

    The Spruce / Ahlam Raffii

  8. Lay on a board and place 2 to 3 tablespoons of the tofu and veggie mixture on the wrapper, horizontally and just below the center line. 

    tofu and vegetables on rice paper

    The Spruce / Ahlam Raffii

  9. Place 2 or 3 mint leaves on top of the filling and wrap your spring rolls by folding in the sides around the filling followed by the bottom. Roll tightly to the top of the paper and seal. Repeat with the remaining wrappers and filling.

    mint on top of tofu and vegetables on rice paper

    The Spruce / Ahlam Raffii

  10. Serve immediately either whole or cut in half with your favorite dipping sauce.

    Vegan Tofu Spring Rolls

    The Spruce / Ahlam Raffii

Tip

Serve spring rolls as soon as possible after they are made. They don't keep well, so only make as much as you plan to serve.

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