Tofu Spring Rolls with Creamy Peanut Dipping Sauce

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Fresh Tofu Spring Rolls with Creamy Peanut Dipping Sauce

These Tofu Spring Rolls with a rich Peanut Dipping Sauce are a wonderful light and fresh meal that’s packed with flavor, texture, and color! Perfect as a starter, lunch, or a refreshing dinner, these vibrant rolls are filled with crisp vegetables and feature tofu as the protein component, all wrapped in silky rice paper and paired with a creamy, sweet, salty (and even slightly spicy) dipping sauce you’ll want to drizzle on everything!

These Vietnamese-inspired spring rolls are not only beautiful but also highly customizable and super easy to make once you get the hang of it. Whether you’re plant-based, gluten-free (just use tamari instead of soy sauce), or just looking to eat more veggies, this recipe checks all the boxes. I used to LOVE buying the Tofu Spring Rolls from Trader Joe’s, but when they started selling them with a cashew dipping sauce instead of peanut I was so bummed as I have a cashew allergy, so I decided to make them at home for a fraction of the cost!

Why You’ll Love These Vegan Tofu Spring Rolls:

• Fresh & Flavorful: Each bite is crisp, colorful, and bursting with refreshing, vibrant veggies.
• Perfect for Meal Prep: These rolls store well in the fridge, making them ideal for make-ahead lunches or light dinners.
• Customizable: Swap in your favorite vegetables, herbs, or even fruit (like mango!) to make them your own.
• Plant-Based Protein: Firm tofu adds satisfying protein, keeping this dish both filling and vegan-friendly.
• The Sauce is Amazing!: The creamy peanut dipping sauce is rich, tangy, sweet, and a little spicy—utterly irresistible.

Ingredients You’ll Need:

For the Spring Rolls:

• 10 Rice Paper Sheets
• 1 Block Firm Tofu (cut into 10 rectangular chunks)
• 1/2 English Cucumber (julienned)
• 1 Large Carrot (julienned)
• 1 cup Purple Cabbage (shredded)
• 1/4 cup Fresh Cilantro (optional, stems OK – 1–2 per roll)

For the Creamy Peanut Dipping Sauce:

• 1/4 cup Creamy Peanut Butter
• 2 tbsp Soy Sauce
• 1 tsp Rice Vinegar
• 1/2 tsp Mirin
• 1–2 tsp Honey (or maple syrup for vegan option)
• 1/2 tsp Chili Crunch
• 2–3 tbsp Water
• Salt (to taste)

How to Make These Tofu Spring Rolls (Step-by-Step):

1. Prepare the Tofu

Start by pressing the tofu. Wrap it in paper towels and place a heavy object (like a pot) on top. Let it sit for 10 minutes to release excess moisture. Slice into 10 equal-sized rectangular chunks and set aside.

2. Slice the Veggies

Peel the carrot and cut it into thin julienne strips. Do the same with the cucumber. Shred your purple cabbage (unless it’s pre-shredded). Set aside all your fillings for easy rolling.

3. Set Up a Rolling Station

Fill a large bowl or deep plate with lukewarm water. Place a cutting board or clean surface beside it for assembling the spring rolls.

4. Soften the Rice Paper

Dip one rice paper sheet into the water and flip it to fully submerge for 10–15 seconds. Lay it on your board. Do the same with a second sheet, overlapping it slightly on the first to create a sturdier roll.

5. Fill and Roll

Place a tofu piece near one edge of the softened paper. Layer with cabbage, carrots, cucumber, and cilantro. Roll the rice paper over the filling tightly, fold in the sides, and continue rolling like a burrito. The rice paper will become sticky as it sits, so work swiftly!

6. Repeat

Repeat the process for all 10 spring rolls. You can serve them immediately or wrap each roll in parchment or plastic wrap for freshness.

7. Make the Peanut Dipping Sauce

In a bowl or blender, combine peanut butter, soy sauce, rice vinegar, mirin, honey, chili crunch, and a pinch of salt. Add water 1 tablespoon at a time and whisk or blend until smooth and pourable. Adjust salt, sweetness, or spice to taste.

Tips for Spring Rolling Success

• Two Sheets of Rice Paper: Double-layer the rice paper for a more durable roll (especially if new to rolling).
• Damp Towel Technique: Keep a damp towel over finished rolls to prevent them from drying out.
• Additional Flavors: Serve with extra chili crunch or lime wedges for a zesty finish.

Tools:

• Large Bowl (here’s my FAVORITE Scalloped Edge Salad Bowl from Target)

Full Tofu Spring Rolls and Peanut Dipping Sauce Recipe:

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