AppetizerSnack

Vietnamese Vegan Spring Rolls

Name: Vietnamese Vegan Spring Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 12 pcs rice paper wrapper; 200 g firm tofu pressed and thinly sliced; 50 g rice vermicelli; 1 pcs carrot julienned; 0.5 pcs cucumber julienned; 50 g red cabbage shredded; 4 pcs green leaf lettuce torn into smaller pieces; 0.25 cup fresh mint leaves picked; 0.25 cup fresh cilantro leaves picked; 0.25 cup peanut butter creamy; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp maple syrup; 1 clove garlic minced; 0.5 tsp ginger grated; 2 tbsp warm water; 0.5 tsp sriracha (optional); 1 tsp sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp maple syrup

These fresh, vibrant spring rolls are packed with crisp vegetables, rice vermicelli, and marinated tofu, offering a delightful and healthy appetizer. Served with a savory peanut dipping sauce, they are perfect for a light meal or party snack.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 280 kcal

Vegetarian

Allergen information: may contain gluten, milk, nuts, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 pcsrice paper wrapper
200 gfirm tofu, pressed and thinly sliced
50 grice vermicelli
1 pcscarrot, julienned
0.5 pcscucumber, julienned
50 gred cabbage, shredded
4 pcsgreen leaf lettuce, torn into smaller pieces
0.25 cupfresh mint, leaves picked
0.25 cupfresh cilantro, leaves picked

peanut sauce

0.25 cuppeanut butter, creamy
2 tbspsoy sauce
1 tbsplime juice
1 tbspmaple syrup
1 clovegarlic, minced
0.5 tspginger, grated
2 tbspwarm water
0.5 tspsriracha(optional)

tofu marinade

1 tspsesame oil
1 tbspsoy sauce
1 tsprice vinegar
1 tspmaple syrup

Equipment

shallow dish · cutting board · knife · whisk · small bowl · non-stick pan

The method

Step by step

1
Prepare the tofu marinade by whisking together the sesame oil, soy sauce, rice vinegar, and maple syrup in a shallow dish.
About 2 min
2
Add the thinly sliced firm tofu to the marinade, ensuring all pieces are coated, and let it marinate for at least 15 minutes while you prepare other ingredients.
Cook’s note: Pressing the tofu beforehand helps it absorb more flavor and achieve a firmer texture.
3
Cook the rice vermicelli according to package instructions, typically by soaking in hot water for a few minutes or boiling briefly.
About 5 min
Cook’s note: Do not overcook the vermicelli; it should remain slightly al dente.
4
Drain the cooked vermicelli and rinse it under cold water to prevent sticking, then set aside.
About 1 min
5
Prepare all the vegetables: julienne the carrot and cucumber, shred the red cabbage, and tear the green leaf lettuce into smaller, manageable pieces.
About 10 min
Cook’s note: Having all your fillings ready before rolling makes the assembly process much smoother.
6
Make the peanut sauce by combining the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, warm water, and optional sriracha in a small bowl.
About 3 min
7
Whisk the peanut sauce ingredients together until smooth and creamy; add more warm water if needed to reach your desired consistency.
About 1 min
8
Heat a non-stick pan over medium heat and cook the marinated tofu slices for 2-3 minutes per side until lightly browned and heated through.
About 6 min
9
Fill a shallow dish or pie plate with warm water.
10
Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is pliable but not overly soft.
Cook’s note: Too long in the water will make the wrapper tear easily.
11
Lay the softened wrapper flat on a clean, damp work surface.
12
Arrange a small amount of lettuce, carrot, cucumber, red cabbage, vermicelli, mint, cilantro, and 2-3 pieces of cooked tofu near the bottom edge of the wrapper, leaving space on the sides.
About 1 min
Cook’s note: Do not overfill, or the rolls will be difficult to wrap.
13
Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
14
Roll the wrapper tightly from the bottom up to create a snug spring roll.
15
Repeat the dipping and rolling process with the remaining wrappers and filling.
About 10 min
16
Serve the fresh spring rolls immediately with the peanut dipping sauce.

Per serving

Nutrition

65%Score

Calories: 280.1kcal
Protein: 10.3g
Carbs: 36.2g
Fat: 11.9g
Fibre: 2.7g
Sugar: 7.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover spring rolls in an airtight container in the refrigerator.

Reheating

Spring rolls are best eaten fresh and cold; reheating is not recommended as the wrappers can become tough.