Vietnamese Tofu Spring Rolls

Vietnamese Tofu Spring Rolls

Vietnamese Tofu Spring Rolls! You will love these solid plate of mixed greens rolls, loaded down with firm shelled nut tofu, destroyed cabbage, carrots, mint, cilantro and vermicelli noodles. Presented with a zesty shelled nut lime plunging sauce. Veggie lover and effectively sans gluten.

In spite of the fact that it began drizzling the following day, I needed to prop my splendid temperament up with these crisp spring rolls. I truly need to make these all the more frequently. They are so easy to assemble and are the ideal light feast when despite everything i'm wanting enormous, striking flavors.

I partner extravagant family meals with Vietnamese nourishment, which is an odd articulation no doubt from a Danish/Italian kid who experienced childhood in the South. While my mother was a phenomenal cook, she didn't have any acquaintance with her way around an Asian kitchen. Thus, on exceptionally extraordinary events (like great report card days), we would take off to neighboring town's Vietnamese eatery and request like rulers.

While I think spring rolls are genuinely simple to amass, you'll need to have the majority of your fillings cleaved and prepared to venture out in front of time. You can spare time by utilizing pre-destroyed cabbage and carrots, or swapping in whatever vegetables you have close by. I think red ringer peppers would likewise taste extraordinary in these rolls! Utilize a soggy paper towel for coating the readied rolls so they don't dry out and split. They taste best when appreciated just subsequent to making! When you've rolled the your Spring rolls, appreciate any extra filling and sauce like a plate of mixed greens.

Like most things around here, if it's not too much trouble acknowledge my liberal understanding of Vietnamese food. I made these takes off of what I recollected that dinner to suggest a flavor like, no real form. In any case, it truly doesn't make a difference. They are so great, so substantial thus filling that my nourishment memory can without much of a stretch become your sustenance memory.


Vietnamese Tofu Spring Rolls


  • 1 lb. firm tofu, drained, rinsed and pressed
  • 1 packed cup shredded Napa cabbage
  • 1 packed cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 2 cups cooked vermicelli noodles (or thin rice noodles)
  • 12–15 rice paper wrappers

Spicy Peanut-Lime Sauce

  • 1/4 cup peanut butter
  • 3 tablespoons soy sauce
  • 1–2 tablespoons Sriracha
  • 1 tablespoon hoisin sauce
  • 1 small lime, juiced
  • 1 tablespoon hot water


  1. Whisk together all ingredients for the peanut-lime sauce and set aside.
  2. Drain and press the tofu.
  3. Heat a large cast-iron or non-stick pan over medium heat.
  4. Slice the tofu into slabs so they can lay flat on the rice paper rolls.
  5. Place the tofu in a single layer on the skillet and cook for 2-3 minutes until golden brown. Remove from skillet and brush peanut sauce in a thick layer on one side.
  6. Prep the vegetables, tofu, and noodles.
  7. To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 10-15 seconds.
  8. Move to a cutting board and spread out into a circle. It’s OK if it rips a little but if it rips too much, get a new one and start again.
  9. Layer the tofu (sauce side down), noodles, cabbage, carrots, mint and cilantro on the bottom third of the paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. (like a burrito!)
  10. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until finished, you should have about 12-15 spring rolls total.
  11. Serve with remaining peanut-lime sauce.
  12. Leftovers store well individually wrapped in plastic wrap, though taste best when fresh.

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