Tofu Spring Rolls Recipe

Published on April 2nd 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot Tofu Spring Rolls in a plate with garnish

Even though spring rolls are a Vietnamese dish, it believed to have Chinese origins. They may be a modified version of Chinese egg rolls. However, unlike Chinese egg rolls, which are usually fried, these spring rolls won't leave you feeling bloated after eating them. Tofu Spring Rolls are fresh, filling, and bursting with flavor. Best of all, they come with a flavorful salty, sweet, and sour dipping sauce. 

 

Author: Sarah Leadon
Rate
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Serves
3-4 persons

Ingredients

Fried Tofu
  • 1 block Firm Tofu

     

  • 2 tablespoons Light Low-Sodium Soy Sauce

     

  • 1 tablespoon Plum Sauce

     

  • 1 teaspoon Chili Paste

     

  • 1 tablespoon Maple Syrup

     

  • 1 tablespoon Olive Oil

Hoisin Dipping Sauce
  • 1/4 cup Vegan Hoisin Sauce   

     

  • 1 tablespoon Light Low-Sodium Soy Sauce

     

  • 2 tablespoons Water 

     

  • 2 tablespoons Lime Juice 

     

  • 2 tablespoons Brown Sugar 

Spring Rolls
  • 10-12 Rice Paper Sheets

     

  • 1 cup Bean Sprouts 

     

  • 1 Carrot peeled, julienne 

     

  • 1 cup Watercress

Instructions

Fried Tofu

Fold 3 paper towels in half. Place tofu onto paper towels.

Fold three more paper towels in half and place them on the tofu. 

Place a heavy bowl or cutting board on top of the tofu and let it sit for 30 minutes.



 

Cut the tofu into 1/2-inch strips.

Whisk soy sauce, plum sauce, chili paste, and maple syrup in a small bowl.

In a non-stick skillet, add olive oil. Place over medium-high heat.

Add tofu. Space the tofu out in the frying pan to make it easier to flip them over. Cook tofu for 1-2 minutes, then flips and cook for another 1-2 minutes. 

Add the soy sauce marinade and cook for 1-2 minutes. Remove the tofu from the skillet and set it aside. 

Hoisin Dipping Sauce

Whisk hoisin sauce, soy sauce, water, lime juice, and brown sugar in a small bowl. 

To Assemble

Fill a small dish with lukewarm water. Then, in batches, carefully dip a rice paper sheet into the water and let it sit for 30 seconds per side until it is soft and pliable. 

Remove the rice paper from the water and allow the excess water to drain from the rice paper sheet. 

Spray a plate lightly with non-stick spray. Place the rice paper sheet onto the prepared plate. 

Add 2-3 fried tofu pieces and top with bean sprouts, carrots, and watercress. 

Roll it into a burrito and place the spring roll onto a serving dish. Repeat until you have 10-12 spring rolls. 

Pour the hoisin dipping sauce into a small dish and serve with spring tofu rolls.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
tofu spring rolls, recipe, marinated, crispy, peanut sauce, how to make, veggie

Add new comment

The content of this field is kept private and will not be shown publicly.
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon