Gluten Free Tofu Spring Rolls
These fresh, vibrant rolls are packed with crisp julienned vegetables, cool herbs, and golden baked tofu — the kind of meal that looks impressive but comes together with surprisingly little fuss. Every single component here is naturally free of gluten, from the rice paper wrappers and rice vermicelli to the tamari-based marinade and dipping sauce, so there's no need to swap or substitute a thing. The tofu gets marinated in tamari, sesame oil, and rice vinegar before hitting a 400°F oven, where it turns firm and golden at the edges — a much more satisfying texture than anything straight out of the package. Rolling them up is a little meditative once you get the hang of it, and the dipping sauce — bright with fresh lime juice, ginger, and honey — ties everything together beautifully. Serves four, making it a great option for a light lunch, a starter, or a colorful spread when you have people over. The mint and cilantro inside each roll give every bite an herby freshness that makes these feel anything but plain or restrictive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ½-inch planks
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
For the rolls
- 3 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 1 cup shredded purple cabbage
- 1 medium carrot, peeled and julienned
- 1 english cucumber, seeded and julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. In a shallow bowl, whisk together the 2 tbsp tamari, 1 tbsp sesame oil, and 1 tsp rice vinegar. Add the tofu planks and turn to coat, then arrange them in a single layer on the prepared baking sheet.
- 2
Bake the tofu for 18–22 minutes, flipping once halfway through, until the edges are firm and golden brown. Remove from the oven and let cool slightly, then slice each plank into 1/2-inch strips.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!