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. 
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5 from 6 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


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 garlic powder
  • 1/4 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 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

Dipping Sauce: Use either of


  • 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


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


Calories: 177kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Cholesterol: 1mg | Sodium: 310mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2685IU | Vitamin C: 1.5mg | Calcium: 57mg | Iron: 1.4mg