Fresh Spring Rolls

These Fresh Spring Rolls are perfect when you're looking for a light lunch, a fun appetizer, or just a delicious way to beat the heat. Bursting with a medley of vibrant vegetables, tender vermicelli noodles, and crispy tofu strips, all wrapped up in delicate rice wrappers and served with a zesty peanut sauce.

Course Appetizer, Dinner, lunch

Cuisine Vegan, Vietnamese-Inspired

Prep Time 20

Cook Time 10

Total Time 30

Servings Rolls

Calories 62kcal

Author Melissa Huggins

Equipment

1 Medium Pot
1 Large Non-Stick Skillet

Ingredients

Crispy Tofu (optional - see note)

1 14-ounce block extra firm tofu , drained and pressed for 20-30 minutes
2 tablespoons cornstarch
½ teaspoon sea salt
½ teaspoon granulated garlic (optional)
2 tablespoons avocado oil or any cooking oil

Remaining Spring Roll Filling

8 8-inch rice wrappers
2 ounces dry vermicelli noodles
1 teaspoon toasted sesame oil for drizzling on noodles (optional)
1 large red bell pepper , seeded and julienned
2 persian cucumbers , julienned
1.5 cups finely shredded purple cabbage
1 large carrot , peeled and julienned
8 large butter lettuce leaves or green leaf lettuce , hard stems trimmed (*see note)
⅔ cup fresh mixed herbs such as cilantro, basil, and mint, chopped or leaves left whole.
2-3 green onions , sliced thinly
1 batch peanut dipping sauce (or prefered dipping sauce)

US Customary - Metric

Instructions

Cook the vermicelli noodles according to package instructions, then drain and rinse with cold water. Drizzle with sesame oil and set aside.
Prepare the tofu coating - In a shallow bowl, whisk the cornstarch, salt, and granulated garlic until combined. Cut the pressed tofu into 4 rectangular blocks ½-inch thick then coat each piece in the cornstarch mixture.
Fry the tofu - Heat a large non-stick pan over medium-high heat for a few minutes. Add the oil and when it’s hot and shimmering, add the tofu pieces, leaving a little space in between each piece. Fry for 2-3 minutes on each side until golden and crispy. Be careful not to burn. Slice the tofu into ½-inch thick strips. Set aside.
Prepare the rice wrappers - Fill a shallow dish or pie plate with warm water. One at a time, dip a rice wrapper in the water and let it soak for about 10 seconds until it becomes soft and pliable (don’t soak too long). Place the soaked wrapper on a clean work surface that is slightly damp. If your wrapper didn't soften enough, just dampen your hands and wet it a little then let it sit for another 5 seconds.
Add the fillings - Lay down the butter leaf and add the filling ingredients on top (don't overfill). Roll everything up snugly in the lettuce leaf then place it seam-side down on the bottom ⅓ of the rice wrapper closest to you.
Start rolling the rice wrapper over the lettuce wrap and when you’ve made one full turn, tightly roll up the wrapper, tucking in the sides as you go.
Repeat with the remaining rice wrappers, lettuce leaves, and filling. Place them on a tray 1-2 inches apart so they don't stick together. Cut spring rolls in half and serve with peanut dipping sauce on the side. Enjoy!

Video

Notes

Tofu - It can be prepared in a variety of ways. Feel free to use store-bought tofu that's already been seasoned and baked (Trader Joe's makes a good one). You can even use uncooked tofu and just season it with salt and pepper.
Pressing Tofu - Wrap the block of tofu in a few paper towels and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier or purchase vacuum-packed tofu.
Lettuce - I prefer to use soft and pliable whole lettuce leaves to bundle the ingredients inside before rolling in the rice wrappers (just remember to trim the hard stem). This makes it easier to roll and holds everything together while preventing piercing the rice paper. If you don't have it, you can use shredded lettuce.
If your wrappers are sticking to your work surface while rolling, lightly moisten the area again. If it's still sticking, use a dampened, lint-free tea towel as your work surface.
See the post above for step-by-step photos, substitute ideas, extra tips, and FAQs.

Nutrition