Name: Vegan Fresh Spring Rolls with Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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 garlic powder; 1/4 tsp ginger powder; 4 oz brown rice pad thai noodles (or 6 oz vermicelli/mai fun noodles cooked according to instruction on the package); 1 cup julienned or thinly sliced carrots; 1 cup julienned or thinly sliced cucumber or zucchini; 1 cup mint leaves or basil; 1 cup cilantro or use basil; 8 to 10 rice paper wrappers; This Date sweetned Peanut sauce; Quick Peanut sauce ((See notes)); My Sweet chili lime sauce

Jump to Recipe Print Recipe

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.

Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Quick Peanut Dipping Sauce. #Vegan #VeganRicha #VeganSpringrolls #VeganSummerrolls Glutenfree #Recipe Can be Nutfree with Sunbutter or Sweet Chili sauce.

Print Recipe

5 from 10 votes

Vegan Fresh Spring Rolls with Peanut Sauce

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.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer

Cuisine: Gluten-free, Vegan, Vietnamese

Keyword: fresh rolls, fresh summer rolls, rice paper rolls, summer rolls, vietnamese spring rolls

Servings: 8

Calories: 177kcal

Author: Vegan Richa

Ingredients

Marinated Tofu:

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

Dipping Sauce: Use either of

Instructions

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

Video

Notes

Quick Peanut Sauce:

Whisk 3 tbsp peanut butter, 2 tsp soy/tamari sauce, 1.5 tbsp maple syrup, 2 tsp lime juice, 1/4 tsp garlic powder with 3-4 tbsp water as needed until smooth. Taste and adjust with salt, lime, sweet. Add 1 tsp sriracha for heat.

Use sunbutter for nutfree sauce or the sweet chili sauce,

Nutrition is for 1 roll with quick peanut sauce

Nutrition

Nutrition Facts

Vegan Fresh Spring Rolls with Peanut Sauce

Amount Per Serving

Calories 177 Calories from Fat 36

% Daily Value*

Fat 4g6%

Cholesterol 1mg0%

Sodium 310mg13%

Potassium 135mg4%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 2685IU54%

Vitamin C 1.5mg2%

Calcium 57mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Vegan Fresh Spring Rolls with Peanut Sauce

Tips to make Fresh Summer Rolls

Step by Step Photos

How to store Fresh Spring Rolls

Vegan Fresh Spring Rolls with Peanut Sauce

Ingredients

Marinated Tofu:

Other Roll Ingredients:

Dipping Sauce: Use either of

Instructions

Video

Notes

Nutrition

Sharing is caring!

Leave a Comment and Rating Cancel reply

Tips to make Fresh Summer Rolls

Step by Step Photos

How to store Fresh Spring Rolls

Vegan Fresh Spring Rolls with Peanut Sauce

Ingredients

Marinated Tofu:

Other Roll Ingredients:

Dipping Sauce: Use either of

Instructions

Video

Notes

Nutrition

Sharing is caring!

Reader Interactions

Comments

Leave a Comment and Rating Cancel reply