Gluten Free
Tofu Spring Rolls (Crispy or Soft)
Prep
20 minutes
Cook
20 minutes
Yield
16
Move over veggie spring rolls – we’re making tofu spring rolls. And this recipe is perfect for whichever way you like them - crispy or soft.
Move over veggie spring rolls – we’re making tofu spring rolls. And this recipe is perfect for whichever way you like them done – crispy or soft.
These tofu spring rolls are loaded with fresh vegetables and packed with flavour – making them the perfect snack or appetizer. And what goes best with spring rolls? The peanut sauce of course!
Why You Will Love These Tofu Spring Rolls
Fresh – Carrots, green onions, avocado and more! These tofu spring rolls are bright and filled with fresh flavours.
Customizable – Want to add more fresh ingredients? What about switching out the tofu for a different protein? Do you like your spring rolls crispy or soft? This recipe is perfect to customize with your favourite ingredients.
Yummy – There are so many delicious flavours in these tofu spring rolls, that every bite will have something new and are guaranteed to be a guest favourite.
Ingredient Notes
Tofu: Tofu is low in calories, but high in protein and fats. Not to mention it is a staple protein in most vegan and vegetarian diets as there so many ways to enjoy it. Tofu is one of those staples that is a great protein to have on hand.
Sesame Oil: Other than its delicious taste, sesame oil is high in antioxidants and has strong anti-inflammatory properties. It is commonly found in Asian dishes and used as cooking as a seasoning because of its flavor and fragrance.
How to Make These Tofu Spring Rolls
In a medium-sized bowl, whisk together the tamari, sesame oil, sambal, rice wine vinegar, and maple syrup.
Cut the smoked tofu into 16- 1 ½ x 1 ½ inch squares (about 1 cm thick).
Add the tofu to the marinade and toss. Allow to sit for 5 – 10 minutes.
Cut the green onion and carrot into 2-inch long pieces, and thinly slice length-wise. (If you have a mandolin, use that to cut the carrot. You can even use the large grate on a cheese grater.)
Halve, remove the pit, and thinly slice the avocado length-wise, and in half width-wise.
Set all prepared ingredients in dishes and set aside.
Place a large pan over medium-high heat and add the vegetable oil.
Transfer the marinated tofu pieces to the heated pan and allow to sear and create a crust for 3 – 4 minutes.
Flip the tofu over, cook for another 2 – 3 minutes, then add all of the marinade mixture to the pan.
Allow the marinade to cook down for 8 – 10 minutes until it becomes a beautiful sticky sauce that coats the tofu.
Transfer the tofu to a medium-sized bowl and allow it to cool for 5 – 10 minutes.
Prepare a large plate or baking sheet with parchment paper and set it aside.
To assemble the fried rice paper dumplings, fill a wide + shallow bowl or dish with warm water.
Set one sheet of rice paper on top of the water.
After 15 – 20 seconds, gently press it down to submerge into the water completely.
Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
In the middle of the rice paper, place a small amount of shredded carrot.
Layer on top a few pieces of green onion, then avocado.
Place a piece of marinated tofu, followed by 1 – 2 fresh basil leaves.
Fold the top side of the rice paper wrap over the filling.
Continue to fold the other 3 sides of the rice paper over the filling and tightly wrap the final side to seal.
Set onto the prepared plate or baking tray.
Repeat these steps for all of the dumplings.
Add the second amount of vegetable oil in another large pan or skillet over medium-high heat.
Add 4 – 5 of the dumplings, and cook until all edged are crispy. This will be for about 3 – 4 minutes on each side, with frequent stirring.
Repeat this for all of the dumplings. Remove from the heat and serve with peanut sauce and ENJOY!!
Expert Tips & FAQ
Add any other vegetables or elements you desire, even add lemon juice to the marinade and mango to the dumpling for more of a sweet + sour style.
Swap basil for any other fresh herb; parsley, cilantro, etc.
Add other spices or ingredients to your marinade if you wish! And instead of tofu, use any other protein you desire, making sure you cook it properly prior to assembling the dumplings.
Don’t be afraid to lightly pull on the rice paper wraps to properly enclose the dumplings.
Swap the peanut butter in the sauce with almond or cashew butter. You can also serve this with any sauce you wish!
Store the fried rice paper dumplings in an airtight container in the fridge for 3 – 4 days.
Other Recipes You’ll Love
Vegan Rice Paper Rolls with Peanut Sauce
How to Make Instant Noodle Cups (DIY)
Marinated Tofu and Vegetable Skewers
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Tofu Spring Rolls
Ingredients
- 6 – 8 oz smoked tofu or tempeh
- 3 tbsp. tamari
- 2 tbsp. sesame oil
- 2 tbsp. sambal/garlic chili paste
- 1 tbsp. rice wine vinegar
- 1 tbsp. maple syrup
- 2 tbsp. vegetable oil
- 3 sprigs green onion
- 1 medium carrot
- 1 avocado ripe
- ½ cup fresh basil
- 16 rice paper wraps
- 3 – 4 tbsp vegetable oil
- Serve with Peanut Sauce
Instructions
- In a medium-sized bowl, whisk together the tamari, sesame oil, sambal, rice wine vinegar, and maple syrup.
- Cut the smoked tofu into 16- 1 ½ x 1 ½ inch squares (about 1 cm thick).
- Add the tofu to the marinade and toss. Allow to sit for 5 – 10 minutes.
- Cut the green onion and carrot into 2-inch long pieces, and thinly slice length-wise. (If you have a mandolin, use that to cut the carrot. You can even use the large grate on a cheese grater.)
- Halve, remove the pit, and thinly slice the avocado length-wise, and in half width-wise.
- Set all prepared ingredients in dishes and set aside.
- Place a large pan over medium-high heat and add the vegetable oil.
- Transfer the marinated tofu pieces to the heated pan and allow to sear and create a crust for 3 – 4 minutes.
- Flip the tofu over, cook for another 2 – 3 minutes, then add all of the marinade mixture to the pan.
- Allow the marinade to cook down for 8 – 10 minutes until it becomes a beautiful sticky sauce that coats the tofu.
- Transfer the tofu to a medium-sized bowl and allow it to cool for 5 – 10 minutes.
- Prepare a large plate or baking sheet with parchment paper and set it aside.
- To assemble the fried rice paper dumplings, fill a wide + shallow bowl or dish with warm water.
- Set one sheet of rice paper on top of the water.
- After 15 – 20 seconds, gently press it down to submerge into the water completely.
- Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, place a small amount of shredded carrot.
- Layer on top a few pieces of green onion, then avocado.
- Place a piece of marinated tofu, followed by 1 – 2 fresh basil leaves.
- Fold the top side of the rice paper wrap over the filling.
- Continue to fold the other 3 sides of the rice paper over the filling and tightly wrap the final side to seal.
- Set onto the prepared plate or baking tray.
- Repeat these steps for all of the dumplings.
- Add the second amount of vegetable oil in another large pan or skillet over medium-high heat.
- Add 4 – 5 of the dumplings, and cook until all edged are crispy. This will be for about 3 - 4 minutes on each side, with frequent stirring.
- Repeat this for all of the dumplings. Remove from the heat and serve with *peanut sauce and ENJOY!!
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