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These fresh spring rolls with peanut sauce are vegan, gluten-free, healthy, and also easy to make! In addition, these Vietnamese spring rolls can be a light meal or appetizer, loaded with fresh veggies, noodles, pan-fried tofu, and dipped in creamy peanut sauce.
Every time I order spring rolls at a restaurant, I realize how easy it is to make it at home and also cheaper! Since you can put any veggies that you like, you can customize it easily.
I know that making spring rolls can be intimidating if you have never tried it but they are actually a lot easier to make than you think. When you first make a couple of them, you’ll get the hang of it quickly so it will become easier with practice just like my sweet potato sushi roll. They are also known as Summer rolls or Vietnamese spring rolls.
I have to say this is one of my favorite ways to eat raw vegetables since the peanut sauce for dipping makes everything taste amazing. But, before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
What is the peanut sauce made of
This peanut sauce is very addicting so be warned! It’s made using peanut butter, coconut aminos (or soy sauce), lime juice, maple syrup, garlic, ginger, and hot sauce and also comes together in less than 5 minutes!
How to Cook Tofu
You can bake, air fry, and also stir-fry the tofu for these spring rolls. But I opt for quickly pan-frying it using Asian inspired glaze.
How to pan-fry tofu step by step
- First, dry the tofu really well using a tea towel. You can also press it with a tofu presser. And then you can cut them evenly in cubes or rectangle shapes. Now we are ready to marinate the tofu in coconut aminos and then coat them with corn starch.
- Now we are ready to cook them so you will be cooking the tofu pieces in a skillet. Make sure to flip them on all sides to make sure they cook and brown evenly. After that, we will be adding the glaze to the pan for more flavor and cook for another minute or two. You can also add sesame seeds at this point to make them look and taste great.
How to make Spring Rolls with peanut sauce
I used brown rice paper for the spring rolls but feel free to use white instead. You can find rice paper in the Asian food section at your grocery store or you can also buy them online in bulk.
I use Pad thai noodles for this recipe because I really like the size and the texture. But, I know most spring rolls recipes call for thin rice noodles and feel free to use whatever kind you like.
Colorful bell peppers give crunch and also taste so delicious. Since you can use different colored bell peppers, this dish looks beautiful too!
Carrots are a healthy addition and also provide great texture. But feel free to omit or change it up for other favorite vegetables you like.
I used purple cabbage but you can switch it up and use green cabbage. You can also use lettuce leaves instead.
I love cucumbers and they work so well in the spring rolls because they taste so fresh. Feel free to sub for another favorite veggie if you are not a fan.
Fresh mint leaves give these spring rolls a great taste and also they smell amazing. But you can use Thai basil or regular basil if you don’t want to use mint.
For the crispy tofu, we will be using extra-firm tofu, coconut aminos (sub for soy sauce or tamari), corn starch, maple syrup, oil, and sesame seeds (optional). If you want to keep the spring rolls soy-free, you omit the tofu or you can also sub for sauteed mushrooms.
As an option, you can add Alfa sprouts or another sprout of choice. You can also add microgreens if you like.
How to make spring rolls with peanut sauce step by step
- We will start by making the crispy tofu by following the instructions above and set aside.
- Now, we’ll need to make the peanut sauce so add all the ingredients to a food processor or a blender and then blend until very smooth and creamy. You can also whisk all the ingredients together but make sure you really mince the garlic and ginger so it’s smooth. And then set aside the peanut sauce.
- Next, we will be soaking the noodles for about 10 minutes in hot water, drain, and rinse. If you are using different noodles, follow the cooking instructions on the package.
- While the noodles are soaking, you can prep the vegetables. You want to cut your veggies into thin long strips so they don’t break through the wrapper.
- Now, we are ready to assemble the spring rolls. Fill a large shallow bowl or plate with warm water so we can dip the rice paper in.
- You will only dip them in 10 to 20 seconds until they are a little soft but not breaking. The rice paper should feel slightly bendable when you pull it out of the water but it shouldn’t be too soft that it breaks. Don’t worry, it will soften up more as it sits.
- After it’s soft enough, you can quickly transfer it over to a hard surface or a cutting board.
- Now it’s time to put the filling in the center of the soaked rice paper. Starting with the softer veggies, add all the veggies, noodles, tofu, and also fresh mint. Make sure to leave 2-3 inches of space at the sides so we can fold the sides easily.
How to wrap spring rolls
- You will be wrapping these spring rolls like a burrito so fold both sides of the rice paper over the filling. Next, take the closest open-end and start rolling it up and over the filling firmly (away from you). Try to wrap them tightly so they don’t break open. Roll the spring rolls one at a time and then set aside seam side down on a plate.
- You can either serve them like this or cut them in half so it’s easier to eat and dip in the peanut sauce.
Tips & Variations for Spring rolls with peanut sauce
- You can easily change up the veggies for these spring rolls and use your favorite ones. You can add avocado, grated radishes, beets, or any other veggies.
- If you don’t want to use tofu, you can skip it and add more veggies instead.
- The key is to have thin veggies so it’s easier to eat.
- You can also swap the rice noodles with kelp noodles.
How to store fresh spring rolls
They definitely taste better freshly made but you can wrap them with a damp paper towel, and then wrap again plastic wrap. Store them in the fridge covered in an airtight container for 1 to 2 days. They shouldn’t touch each other because they are sticky and they will stick to each other.
These homemade Asian inspired Vietnamese fresh spring rolls with peanut sauce are healthy and filling. They are also :
- Vegan & Gluten-free
- Loaded with raw vegetables
- Dipped in ultra-creamy peanut sauce
- Also so delicious!
MORE Asian inspired vegan recipes to try
- VEGAN PAD THAI (EASY & HEALTHY)
- BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
- THAI PEANUT NOODLES (VEGAN & EASY)
- THAI RED CURRY RECIPE ( VEGAN & EASY )
- LO MEIN RECIPE (VEGAN & EASY)
- GARLIC SESAME NOODLES
- CHICKPEA STIR FRY
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This fresh spring rolls with peanut sauce recipe is vegan, gluten-free, healthy, and easy to make! These Vietnamese spring rolls can be a light meal or appetizer.
- 2 cups julienned vegetables (carrots, bell peppers, cucumbers, purple cabbage)
- 8 to 10 spring roll rice papers (brown or white)
- 4 ounces rice noodles
- 1/4 cup fresh mint leaves
- Optional: 1/4 cup sprouts
- 8 ounces extra-firm tofu (drained and dried or pressed)
- 3 tbsp coconut aminos- divided (sub for soy sauce or tamari)
- 2 tbsp sesame oil or another oil of choice (divided)
- 3 tbs cornstarch (sub for arrowroot)
- 1 tbsp maple syrup
- optional: 1 tbsp sesame seeds
- 1 full recipe of peanut sauce
MAKE THE CRISPY TOFU
- Dry the tofu really well with using a tea towel or press it with a tofu presser. Cut them evenly in cubes or rectangle shapes. Transfer the tofu pieces in a medium bowl and add 2 tbsp of coconut aminos to marinade for a few minutes. Reserve the marinade in the bowl.
- In a small dish, add the corn starch and coat the marinated tofu pieces on all sides. Heat a large non-stick skillet or cast iron over medium heat and add 1 tbsp oil. Cook the coated tofu for 5 minutes, flipping on all sides to ensure browning.
- Meanwhile, make the glaze by adding 1 additional tbsp coconut aminos, 1 tbsp oil, 1 tbsp maple syrup into the same bowl you reserved the marinade and mix well. Pour the glaze over the tofu and cook for a couple of minutes until the tofu absorbed the glaze. Optional: add a tbsp of sesame seeds. Set the cooked tofu aside. (See pictures in the post)
MAKE THE DIPPING SAUCE
- Make the peanut sauce by following this recipe.
- In a medium bowl, soak the rice noodles in hot water for about 10 minutes, drain, and rinse. If you are using different noodles, follow the cooking instructions on the package.
- While the noodles are soaking, prep the vegetables by cutting them into thin long strips.
- To assemble the spring rolls, fill a large shallow bowl or plate with warm water and dip the rice paper in until soft but not breaking for 10 to 20 seconds. Transfer the soft rice paper over to a hard surface or a cutting board.
- Fill the center of the soaked rice paper with layered veggies (start with the soft ones), noodles, tofu, and fresh mint. Make sure to leave 2-3 inches of space at the sides.
- Wrap them like a burrito by folding both sides of the rice paper over the filling. And then, take the closest open-end and start rolling it up and over the filling firmly (away from you). Set aside seam side down on a plate. Cut in half if preferred. (See the photos in the post)
- Serve them with peanut sauce for dipping.
Change up the veggies and add avocado, grated radishes, beets, or any other veggies.
If you don’t want to use tofu, skip it, and add more veggies instead.
Cut the veggies thin so it’s easier to eat.
Swap the rice noodles with kelp noodles.
If subbing the coconut aminos for soy sauce, keep in mind it won’t be gluten-free.
- Serving Size: 12
- Calories: 101
- Sugar: 2.1g
- Sodium: 85.1mg
- Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 1.3g
- Protein: 2.2g
- Cholesterol: 0mg
Keywords: spring rolls, Vietnamese rolls, summer rolls, spring rolls recipe, vegan spring rolls, vegan Vietnamese rolls