Vegan Fresh Spring Rolls
These fresh spring rolls are a vibrant, no-fuss meal that looks impressive on the table and tastes even better than it looks. Crispy soy-and-sesame tofu, silky rice vermicelli, and a rainbow of julienned carrot, cucumber, and shredded red cabbage get bundled into delicate rice paper wrappers along with generous handfuls of fresh mint, cilantro, and basil. Every bite is cool, herby, and satisfying in a way that feels light without leaving you hungry. The real star is the peanut dipping sauce — peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and a hit of sriracha whisked together into something deeply savory and just a little spicy. Because every ingredient here is naturally plant-based, there's no swapping or substituting required — this is the recipe as it was meant to be made. The rolling technique takes a little practice, but once you get the rhythm down, you'll be cranking these out for a crowd. This recipe makes 4 servings, so it's perfect for a casual weeknight dinner or a fun weekend spread.
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Learn more →Ingredients
4 servings
For the rolls
- 3 oz rice vermicelli noodles
- 8 oz extra-firm tofu, pressed and cut into ½-inch planks
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 cup red cabbage, thinly shredded
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 avocado, thinly sliced (optional)
For the peanut sauce
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tsp sriracha
- 3–4 tbsp warm water
Instructions
- 1
Cook the rice vermicelli noodles in a medium saucepan of boiling water according to package directions, until tender and translucent, about 3–4 minutes. Drain, rinse under cold water, and set aside.
- 2
Toss the tofu planks with 1 tbsp soy sauce and 1 tsp sesame oil. Heat a non-stick skillet over medium-high heat and cook the tofu for 3–4 minutes per side, until golden and firm at the edges. Transfer to a cutting board and slice into thin strips.
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