Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce. Jump to Recipe
These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll.
Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.
Tips to make Fresh Summer Rolls
- Build the flavors. Marinate the Tofu to infuse, mix some of the dipping sauce with the noodles, use a variety of juicy fresh veggies such as cucumber, carrot zucchini, peppers, add a fruit in the mix such as mango, peach, pear etc.
- Use fresh herbs. Mint, cilantro, thai basil or basil add amazing fresh flavor to the rolls.
- Practice the rolling. Clearly I am no pro at it, but you just need decently rolled roll with well distributed ingredients.
- Don’t want to roll!, serve them in a bowl like this deconstructed summer roll bowl, which is my preferred format as its easier to store and serve!
More Spring Dishes
- Jalapeno Popper Dip.
- Potato Sweet Potato Latkes Fritters GF OPTION
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Elote dip – mexican black bean and corn salad. GF SF
- Pizza Dip with cashew Mozzarella. GF SF
Step by Step Photos
Chop and assemble the roll ingredients. Prep your workstation with a large shallow bowl of warm water and a clean surface such as a plate or cutting board or cheese block.
Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Pick up, let the excess water dripfor half a second, transfer to the flat surface. Arrange the layers on the wrappers. I start with layers some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies in front, or fruits, then some cilantro or mint.
Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve.
How to store Fresh Spring Rolls
- Rice paper rolls can get soggy very easily with time depending on the brand of the rice paper, overall moisture content, weight of the ingredients. They are best made minutes ro a few hours before serving. Cover with damp towel to store.
- Most commonly, they are wrapped in plastic wrap for storing for longer. I find the individual plastic wrapping wasteful, so I generally roll them up the damp paper towel then in a container with a lid and refrigerate until ready to serve, usually within the same day.
- The fillings, chopped veggies, dipping sauce can be made ahead and stored for upto 2 days.
Vegan Fresh Spring Rolls with Peanut Sauce
- 8 oz firm Tofu pressed for atleast 10 mins to remove excess moisture, then sliced thin
- 2 tbsp soy sauce or use tamari for glutenfree
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) ginger powder
Other Roll Ingredients:
- 4 oz brown rice pad thai noodles or 6 oz vermicelli/mai fun noodles cooked according to instruction on the package
- 1 cup (128 g) julienned or thinly sliced carrots
- 1 cup (133 g) julienned or thinly sliced cucumber or zucchini
- 1 cup (45 g) mint leaves or basil
- 1 cup (24 g) cilantro or use basil
- 8 to 10 rice paper wrappers
- Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)
- Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)
- Prep your workstation with a large shallow bowl of warm water and a clean surface.
- Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.
- Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.
- Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice