Tofu Spring Rolls with Miso Peanut Sauce

These Tofu Spring Rolls are a vegan/plant-based friendly side dish featuring crisp, crunchy, and fresh veggies and herbs, like butter lettuce, cucumber, carrot, and basil, pan-crisped tofu, and tender brown rice noodles wrapped in thin rice paper. Plus the lightly spicy and salty-sweet miso peanut sauce is perfect for dipping.

Fresh, raw spring rolls are a Vietnamese dish. While the ingredients may vary, they all contain the same combination of protein and fresh veggies and herbs rolled in rice paper and served with a (typically) peanut dipping sauce. The protein source for spring rolls is usually shrimp or pork, but we decided to make these vegan/vegetarian/plant-based and used tofu instead.

There are so many things to love about these tofu spring rolls:

• filled with yummy, fresh, crunchy veggies and herbs
• flavor packed
• vegan/vegetarian/plant-based
• protein-loaded and oh-so filling
• perfect for spring and summer
• customizable

Step 1: Prepare Tofu

First we need to remove as much moisture from the tofu. This will let us get nice, crispy tofu when we pan “fry” it.

Press the tofu by placing the tofu block between 2 kitchen towels. Set a heavy object, like a heavy pot lid or a few plates, on top of the tofu and press for 20 to 30 minutes. Once the tofu is pressed, slice into 8 rectangles. Sprinkle with 1 tablespoon of cornstarch and toss to coat.

Heat 1 tablespoon of avocado oil in a large frying pan. Place tofu in the pan once the oil is hot. Cook tofu on one side for 4 to 5 minutes, until the tofu begins to crisp and brown. Flip the tofu and cook another 4 to 5 minutes until crispy and brown on the other side. Remove the tofu from the pan and set aside.

Step 2: Cook Brown Rice Noodles

Place the brown rice noodles in a medium bowl and pour hot water over the noodles until they are submerged. Cook 2 to 3 minutes, until soft. Drain and set aside.

Step 3: Prepare Spring Rolls

First, we need to re-hydrate the rice paper. Fill a large bowl with warm water. Soak one rice paper wrapper in the water until it softens (about 15 seconds). Remove carefully and place on a plate.

Next, assemble the rolls. In the center of the wrapper, stack 2-3 butter lettuce leaves, 1 tofu rectangle, a little less than 1 oz of rice noodles, 3 tablespoons of carrot, 2-3 slices of cucumber and 2-3 basil leaves.

Roll the spring rolls according to package directions. I generally pull up one of the long lengths of the wrapper, then fold in each short end (like an envelope) and roll the remainder of the wrapper tightly around the filling. Repeat until all the filling and/or wrappers are used up. This recipe makes roughly 8 spring rolls.

Step 4: Make Miso Peanut Dipping Sauce

Whisk together hoisin sauce, peanut butter, water, rice vinegar, chili paste, and miso paste. Top with additional chili paste and chopped peanuts before serving.

Storing Tofu Spring Rolls

Tofu spring rolls are best when eaten fresh. The rice paper tends to get soggy with moisture from the vegetables and condensation from the refrigerator, causing the paper to pull apart and the spring rolls to crack open. So at best these rolls will keep for 1 to 2 days in an airtight container in the refrigerator, but not much longer.

Customization Options for Tofu Spring Rolls

Swap proteins – shrimp, pork, steak, chicken, tofu (with different marinades)

Switch up the veggies – bell pepper (red, yellow, orange), cucumber, carrots, butter lettuce, spinach, cabbage, avocado

Try it with fruit – mango, strawberries, kiwi, pineapple

Use different herbs/seasoning – mint, Thai basil, Genovese basil, garlic, ginger (fresh or pickled)

Modify the dipping sauce –

• Swap traditional peanuts for almonds or almond butter or other nut butter

• Add heat with sriracha, chili paste, or tobasco

• Add sweetness with agave nectar, honey, or coconut sugar

• Try a creamy sauce, like avocado crema, spicy mayo or honey mustard

• Try a light vinaigrette, like lemon vinaigrette or agave citrus vinaigrette

Let us know what you think about this recipe for Tofu Spring Rolls with Miso Peanut Sauce by dropping a comment below.

Check out these other yummy veg-filled recipes:

• Honey Mustard Cauliflower Wraps
• Spicy Sausage and Chickpea Soup
• Roasted Red Pepper Hummus Noodles
• Creamy Pesto Pasta Primavera
• Chickpea Minestrone Soup
• Butternut Squash and Black Bean Burgers