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    Home » Recipes » Appetizers & Dips

    Tofu Spring Rolls with Peanut Sauce

    Published: Jul 24, 2022 by Kelsey Smith

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    These tofu spring rolls are filled with crisp veggies, fried tofu, fresh herbs, and vermicelli noodles. Don't forget the hoisin peanut sauce.

    This herbaceous, budget-friendly appetizer is fresh and savory. Plus, they're fun to make with a group. Have everyone build their own custom spring roll.

    I love Vietnamese fresh spring rolls with pork or shrimp, but these fried tofu sticks are easy to make and make the dish vegetarian and vegan-friendly.

    Why you'll love this recipe

    • Fresh: Fresh and colorful ingredients
    • Budget-friendly: This is a budget-friendly appetizer, especially if made with homegrown herbs.
    • Customizable: Load up your spring roll with your favorite ingredients.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Tofu Spring Rolls with peanut sauce.

    Serve these fresh tofu spring rolls as an appetizer before enjoying a warm bowl of pho or some panko fried tofu. While spring rolls are typically an appetizer, you can absolutely make a meal out of these. Check the recipe card below for nutrition information.

    Tofu spring rolls on a plate.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • 📖 Recipe
    • Frequently asked questions
    • 💬 Comments

    Ingredients

    This recipe features fresh, budget-friendly ingredients.

    Tofu Spring Rolls Ingredients
    Tofu spring roll ingredients.

    For the spring rolls:

    • rice vermicelli noodles
    • vegetable oil, for frying
    • extra-firm tofu
    • kosher salt
    • ground black pepper
    • square rice paper wrappers (bánh tráng)
    • romaine lettuce
    • red cabbage
    • red bell pepper
    • carrot
    • fresh mint leaves
    • fresh Thai basil leaves
    • fresh cilantro
    Hoisin Peanut Sauce Ingredients.

    For the hoisin peanut sauce:

    • creamy peanut butter
    • hoisin
    • Sambal Oelek
    • warm water
    • chopped peanuts

    See the recipe card for quantities, and read the FAQ below if you have any questions about these ingredients.

    Instructions

    Spring Rolls

    Tofu Spring Rolls Vermicelli Noodles.

    Cook rice vermicelli noodles according to the package directions. Drain the noodles and set them aside for later.

    Tofu Frying in Oil.

    In a deep frying pan or a Dutch oven (pictured above), heat about ½-inch of vegetable oil on medium-high heat for about 5 minutes. Once the oil is hot, add the tofu and fry until golden, tossing occasionally to fry all sides, about 5 to 8 minutes.

    Tip: The amount of oil needed will vary depending on the size of your pan. You may need to fry the tofu in batches depending on the size of your pan.

    Fried tofu.
    This is what the tofu should look like after frying.

    Place the tofu on a paper towel-lined plate to absorb excess oil and season with salt and pepper.

    Ready for the rice paper? Dampen your counter or work surface with water or lightly grease it with vegetable oil to prevent your rice paper from sticking.

    Dampened rice paper.

    Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water. The entire surface should briefly come in contact with water, but do not soak the rice paper. The rice paper will soften as fillings are added.

    Rice paper with lettuce, noodles, and tofu.

    Place the rice paper with one corner facing you. Create a small bed of shredded lettuce on the lower third of the wrapper, closest to you. Place a large pinch of vermicelli noodles on top, and then place 1 to 2 pieces of tofu on top of the noodles.

    Spring roll ingredients lined up in wrapper before rolling.

    Next, add a large pinch of red cabbage, 2 to 3 pieces of red bell pepper, a large pinch of carrots, 2 mint leaves, 2 Thai basil leaves, and 2 cilantro leaves. To make it easier to roll, try adding these in horizontal rows working upwards instead of placing them a single pile (see photos).

    Starting to roll tofu spring roll.

    Start your roll...

    Spring roll rolled halfway.

    Fold the lower third of the rice paper over the filling.

    Then fold in both the left and right corners over the filling (similar to rolling a burrito).

    Two finished spring rolls.

    Continue to gently roll the rice paper from the bottom up. The rice paper should cling and seal itself. Dab water along the seams if it needs some help.

    Cover your completed tofu spring rolls with a damp paper towel and repeat until you run out of filling ingredients or rice paper.

    Note: The number of spring rolls you end up with will vary depending on how much of each ingredient is put into each spring roll. If you run out of a particular ingredient, you can add more of another.

    Hoisin Peanut Dipping Sauce

    Peanut sauce mixed in a bowl.

    In a medium-sized bowl, add the creamy peanut butter, hoisin, and Sambal Oelek. Whisk together and add one tablespoon of warm water at a time to thin. The amount of water will vary depending on the consistency of the peanut butter used. Top the sauce with chopped peanuts and serve immediately.

    Spring rolls cut in half.

    Substitutions

    Have a substitution question not covered here? Hit me up in the comments, and I'll do my best to make a recommendation.

    • Noodles - The vermicelli rice noodles can be substituted with other types of rice noodles, but beware that thicker rice noodles give the spring rolls a bulky, chewy mouthfeel compared to the thin rice noodles. I do not recommend using any type of wheat noodles as a substitute.
    • Frying oil - I recommend vegetable oil for frying tofu. You can use canola, peanut, avocado, or any other high-heat frying oil you prefer. It may seem like a lot of oil is used in this recipe, but that’s the key to the crispy tofu. Most of the oil is discarded.
    • Tofu - You can omit the tofu entirely if you’d like, or substitute it for another protein of your choice.
    • Rice papers - I find square papers much easier to work with than the round ones. They’re easier to roll, and I’ve found that they break less often. However, the circular ones will work for this recipe.
    • Fresh herbs - The cilantro, basil, and mint are essential to giving these spring rolls that fresh and herbaceous flavor you experience at Vietnamese restaurants. They are found in most grocery stores in the produce section. Do not use dried herbs in this recipe. If your store does not carry Thai basil, use Italian basil. I do not recommend substituting parsley for any of the herbs as it is too bitter for this recipe.
    • Sambal Oelek - You can substitute this with sriracha, gochujang, or crushed red chili flakes.
    Spring rolls stacked in a pyramid.

    Equipment

    • Large pot to boil the vermicelli noodles
    • Large dutch oven or a deep frying pan (one with tall sides) to fry the tofu
    • Slotted metal spoon for frying the tofu
    • Whisk for the peanut dipping sauce
    Spring rolls drizzled in peanut sauce.

    Storage

    These spring rolls can dry out quickly. Cover them with a damp paper towel as you complete each roll or before serving at a dinner or party.

    These spring rolls will be good for up to one day when stored in the refrigerator. Cover them with a damp paper towel and store them in an airtight container, or seal with plastic wrap. These spring rolls do not freeze well and are best served immediately.

    📖 Recipe

    Tofu Spring Rolls.
    Pin Recipe Save Recipe Saved! Email Print

    Tofu Spring Rolls with Peanut Sauce

    These tofu spring rolls are filled with crisp veggies, fried tofu, fresh herbs, and vermicelli noodles. Don't forget the hoisin peanut sauce.
    5 from 1 vote
    Recipe by: Kelsey Smith
    Prep time: 30 minutes
    Cook time: 20 minutes
    Total time: 50 minutes
    Servings: 12 rolls

    Equipment

    • Large frying pan
    • Whisk
    • Mixing bowls
    • Skimmer strainer spoon

    Ingredients
      

    For the spring rolls:

    • 6 ounces rice vermicelli noodles
    • 1–2 cups vegetable oil for frying
    • 16 ounce extra-firm tofu drained, pressed, and cut into ½-inch sticks
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 12 sheets rice paper wrappers square wrappers, bánh tráng
    • 2 cups shredded romaine lettuce about ½ - 1 head of romaine lettuce
    • 1 cup shredded red cabbage about ¼ medium red cabbage
    • 1 cup thinly julienned red bell pepper about 1 medium red bell pepper
    • 1 cup shredded carrot about 2-3 medium carrots
    • 1 bunch fresh mint leaves
    • 1 bunch fresh Thai basil leaves
    • 1 bunch fresh cilantro

    For the sauce:

    • ¼ cup creamy peanut butter
    • ¼ cup hoisin
    • 2 teaspoons Sambal Oelek
    • ¼ cup warm water
    • 2 tablespoons peanuts roughly chopped, optional

    Instructions
     

    Prepare the spring rolls:

    • Cook rice vermicelli noodles according to the package directions. Drain noodles and set aside.
    • In a frying pan with tall sides or a Dutch oven, heat about ½-inch of vegetable oil on medium-high heat for about 5 minutes. The amount of oil needed will vary depending on the size of your pan.
    • Once the oil is hot, add the tofu and fry until golden, tossing occasionally to fry all sides, about 5 to 8 minutes. Place the tofu on a paper towel-lined plate to absorb excess oil and season with salt and pepper. You may need to do this in batches depending on the size of your pan.
    • Dampen your counter or work surface with water or lightly grease it with vegetable oil to prevent your rice paper from sticking.
    • Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water. The entire surface should briefly come in contact with water, but do not soak the rice paper. The rice paper will soften as fillings are added.
    • Place the rice paper with one corner facing you. Create a small bed of shredded lettuce on the lower third of the wrapper, closest to you. Place a large pinch of vermicelli noodles on top, and then place 1 to 2 pieces of tofu on top of the noodles.
    • Next, add a large pinch of red cabbage, 2 to 3 pieces of red bell pepper, a large pinch of carrots, 2 mint leaves, 2 Thai basil leaves, and 2 cilantro leaves. To make it easier to roll, try adding these in horizontal rows working upwards instead of placing them a single pile (see photos).
    • Fold the lower third of the rice paper over the filling, then fold in both the left and right corners over the filling. Continue to gently roll the rice paper from the bottom up. The rice paper should cling and seal itself. Dab water along the seams if it needs some help. Cover your completed spring rolls with a damp paper towel and repeat until you run out of filling ingredients or rice paper.

    Prepare the sauce:

    • In a medium-sized bowl, add the creamy peanut butter, hoisin, and Sambal Oelek. Whisk together and add one tablespoon of warm water at a time to thin. The amount of water will vary depending on the consistency of the peanut butter used. Top the sauce with chopped peanuts and serve immediately.

    Notes

    Nutrition: The nutrition information provided here is simply an estimate based on 12 spring rolls. However, this recipe can make up to 18 rolls, depending on how much of each ingredient is used. Additionally, since this tofu is fried, the amount of oil absorbed by vary. The nutrition was estimated assuming 1 tablespoon of oil makes it into each spring roll (based on 12 rolls).
    Storage: These spring rolls will be good for up to one day when stored in the refrigerator. Cover them with a damp paper towel and store them in an airtight container, or seal with plastic wrap. 

    Nutrition

    Calories: 266kcalCarbohydrates: 19gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 1mgSodium: 336mgPotassium: 225mgFiber: 2gSugar: 4gVitamin A: 2960IUVitamin C: 21mgCalcium: 36mgIron: 1mg
    Course: Appetizer
    Cuisine: Vietnamese
    Keyword: appetizer
    Tried this recipe?Rate it to let me know how it was!

    Frequently asked questions

    What are vermicelli rice noodles?

    Vermicelli noodles are very thin noodles (think Angel hair pasta thin or even thinner) that are made out of rice. They can be found in most Asian markets or standard American grocery stores on the international aisle.

    How do I press tofu?

    To remove excess water from the tofu before frying, wrap the tofu block in a towel and place on a plate. Put another plate on top of the tofu and stack something heavy on top like a textbook. Press for about 30 minutes to 1 hour. Alternatively, you can use a tofu press.

    What is Sambal Oelek?

    Sambal Oelek is a spicy Indonesian chili sauce.

    Tofu Spring Rolls with Peanut Sauce.Tofu Spring Rolls with Peanut Sauce.

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    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. Carol says

      July 25, 2022 at 7:08 pm

      Provided Kroger sells sambal oelek, I'll make this tomorrow night. Looking forward to it!

      Reply
      • Kelsey Smith says

        July 26, 2022 at 10:01 am

        If not, sriracha is perfect.

        Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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