You may already be a fan of spring rolls, in which case you’ll understand my great enthusiasm for these. But if you aren’t familiar, you’re going to thank me once you try them.
Unlike fried spring rolls or egg rolls, summer rolls are generally made with fresh ingredients, and served at room temperature. 
The easy assembly starts with rice spring roll wrappers, dipped briefly in water, then laid flat on a plate. The wrappers are covered with all of your wonderful fresh ingredients, neatly rolled, and served immediately.
This is a great recipe to make on a hot summer day by leaving the vegetables raw.
PrintSpicy Tofu Spring Rolls
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
These spicy tofu spring rolls are packed with fresh vegetables and tofu, drizzled with peanut sauce, and wrapped in rice paper for a refreshing and satisfying appetizer.
Ingredients
- 2 brown rice spring roll wrappers
- 2/3 cup fresh spinach leaves or other salad greens
- 1 medium carrot, trimmed, peeled, cut into matchsticks
- 2-inch wedge of English cucumber, cut into matchsticks
- 1/2 cup firm tofu, sliced into thin strips
- 2 tablespoons peanut sauce
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or other hot sauce (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the rice paper wrappers according to the package instructions. Typically, this involves briefly dipping each wrapper in warm water until pliable, then laying it flat on a plate.
- Place a few spinach leaves evenly over the bottom third of the wrapper.
- Layer the carrot and cucumber matchsticks on top of the spinach.
- Add the tofu strips, drizzling with peanut sauce and soy sauce. If you like it spicy, add a few drops of sriracha.
- Optionally, add fresh mint leaves for additional flavor.
- Carefully fold the sides of the wrapper over the filling, then roll from the bottom up, keeping the roll tight but not tearing the wrapper.
- Repeat with the remaining wrapper and ingredients.
- Serve immediately with additional peanut sauce for dipping.
Notes
For a more filling roll, add more tofu or vegetables. These rolls are best served immediately but can be stored in the refrigerator for a few hours, covered with a damp cloth to prevent drying. Customize the spice level by adjusting the amount of sriracha. Experiment with different greens or herbs like cilantro or basil for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 0 mg
Frequently Asked Questions
How long should I soak the rice spring roll wrappers in water?
Dip the rice spring roll wrappers in water for about 5-10 seconds, just until they become pliable but not overly soft.
What fresh ingredients should I use for the filling?
You can use a variety of fresh ingredients such as lettuce, carrots, cucumber, and herbs like cilantro or mint for the filling.
Can I add protein to these spring rolls, and if so, what do you recommend?
Yes, you can add protein such as marinated tofu for a spicy kick, or shrimp if you prefer seafood; just ensure they are cooked and chilled before adding.
I LOVE THIS IDEA, WOULD LIKE TO TRY IT, I HAVE A FEW QUESTIONS….WHEN YOU START TO BROWN THE TOFU, ARE YOU USING ANY OIL?
DOES TOFU BROWN WITH NOTHING ADDED? WHERE DO YOU BUY THE BRAGGS LIQUID AMINOS AND THE BROWN RICE SPRING ROLL WRAPPERS? AND DOES THE WHOLE PACKAGE OF TOFU ONLY MAKE TWO?
Hi Joyce! I don’t use oil (but you can!). I just sauté/grill the tofu, with a little water or vegetable broth, and add the Bragg’s Liquid Aminos and hot sauce, etc. These seasonings begin to brown ON the tofu, and soon it’s all golden and crispy. Find Bragg’s and rice spring roll wrappers at Whole Foods Market or another natural foods store, usually in the Asian foods section. The whole block of tofu makes plenty of leftovers to make lots more spring rolls, or add to noodles, or a salad, etc. Enjoy!