Vegan Main Dishes/ Vegan Recipes/ Vegan Sandwiches and Wraps

Tofu Spring Roll

Vegetarian spring rolls are all about texture. Inside you have rice vermicelli, crisp vegetables, and usually some type of meat or seafood, but here I decided to go with tofu. The resulting flavors and colors of the spring rolls are delicious. The only downside is that they take a little bit of time to make, but believe me it’s worth it!

 These tofu spring rolls are a classic to prepare for a picnic or a potluck. Fresh and light, they will please everyone—young and old. Dip one into some creamy and slightly spicy peanut sauce. You can eat them whole or cut them into 3 or 4 pieces for small bites to share.

  • Prep time: 40 min
  • Cook time: 5 min
  • Total time: 45 min
  • Servings: 8


  • 1 block / 500 g extra firm tofu
  • 1 package vermicelli
  • 16 sheets of rice paper
  • 2 carrots grated
  • 1 pepper cut in strips
  • 1 cup mint leaves
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce


  1. Marinate the tofu 1 hour in the soy sauce. In a bowl, cover the vermicelli with boiling water and let stand for 5 minutes. Drain and set aside.
  2. In a bowl of hot water, soak the rice papers one at a time for 10 to 25 seconds. Remove them from the water, drain well, and place on a work surface.
  3. Arrange 2 to 3 mint leaves, 1 tablespoon of carrots, 2 strips of peppers, 1/4 cup of vermicelli and finally 1 strip of tofu on a sheet of rice paper.
  4. Fold the sides of the rice paper towards the center. Roll firmly to secure the packing.
  5. Cover the rolls with a damp cloth and proceed with the rest of the ingredients. Refrigerate until ready to serve. Cut the rolls in half diagonally.


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