The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!
It costs approximately $15.52 to make this recipe. The recipe makes eighteen servings, which costs around $0.86 per serving.
Tofu Spring Rolls
Tofu Spring Rolls are a light and refreshing burst of flavors. The healthy appetizer combines tender rice vermicelli noodles, crispy tofu, and a vibrant mixture of veggies and wraps them up in rice paper.
Adding mint leaves, Thai basil leaves, and cilantro creates a fresh twist that sets these spring rolls apart from other recipes. Add some peanuts on top to make an extra crunch creating the perfect combination of texture and flavor in every bite.
Why You Will Love Tofu Spring Rolls
- Bursting with fresh flavor: these are full of fresh vegetables and tofu, topped with a delicious Hoisin Peanut Sauce.
- Nutritious and healthy: Using tofu in these rolls is a healthy alternative and provides a plant-based protein to your diet in addition to fresh vegetables.
- Hoisin Peanut Sauce: the dipping sauce provides the rolls with a savory and rich taste.
- Perfect appetizer: serve them at parties and family gatherings. Everyone loves them, and they feed a crowd.
- Versatile: adjust the recipe according to your taste and what vegetables you have on hand.
Tofu Spring Rolls Ingredients and Estimated Cost:
- 6 ounces rice vermicelli noodles – $2.04
- 1 cup vegetable oil –$0.65
- 16-ounce block extra-firm tofu – $3.02
- ½ teaspoon ground black pepper – $0.03
- 12-18 sheets square rice paper wrappers – $0.48
- 1 head romaine lettuce – $0.56
- ¼ medium red cabbage – $0.36
- 1 medium red bell pepper – $1.24
- 3 medium carrots – $0.42
- 1 bunch fresh mint leaves – $1.99
- 1 bunch fresh Thai basil leaves – $2.49
- 1 bunch fresh cilantro – $0.78
- ¼ cup peanut butter – $0.35
- ¼ cup hoisin – $1.00
- 2 teaspoons sambal oelek – $0.10
- ¼ cup warm water – $0.00
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2023.
How To Make Tofu Spring Rolls
***For complete recipe instructions, see the recipe card below.
- First, boil a pot of water, then add the noodles and cover.
- Remove the pot from the heat and cook for seven to eight minutes. Drain and set the noodles aside.
- Heat a ½ inch of vegetable oil over medium-high heat for five minutes in a large Dutch oven pan.
- Next, add the tofu and fry on all sides for about five to eight minutes, until golden brown.
- Set the tofu on a paper-towel-lined plate and season with salt and pepper.
- Then, dampen your work surface with water or lightly grease it with vegetable oil.
- Quickly dip a sheet of rice paper into a large bowl of warm water.
- Place the softened rice paper in a diamond shape, with one corner facing you.
- Next, lay a small bed of shredded lettuce using the lower third of the wrapper closest to you.
- Then, add a large pinch of noodles and one to two pieces of tofu in horizontal rows, followed by red cabbage, red bell pepper, carrots, mint leaves, Thai basil leaves, and cilantro leaves.
- Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Rolling the rice paper from the bottom up to form a baton shape.
- Moisten the seam edges with a touch of water, if needed, to seal it.
- Cover the completed spring roll with a damp paper towel while you finish filling and rolling the remaining rice paper.
- Next, whisk the peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
- Add warm water, one tablespoon at a time, until desired consistency is reached.
- Finally, top the sauce with chopped peanuts and serve immediately with the tofu spring rolls.
Storage Tips
SERVE: To prevent these spring rolls from drying out. It is best to cover them with a moistened paper towel while assembling or serving them at a dinner or party.
STORE: If you plan to store the spring rolls, they will remain fresh for up to one day in the refrigerator. Cover them with a damp paper towel and place them in an airtight container to keep them moist. Alternatively, you can wrap them tightly with plastic wrap.
FREEZE: Unfortunately, these spring rolls are unsuitable for freezing and are best enjoyed immediately to preserve their texture and flavor.
Tofu Spring Roll Recipe FAQs
These spring rolls have 183 calories each. Please see the information at the bottom of the recipe card for the full nutritional value.
With this recipe, you will only need to season the tofu with salt and pepper. The tofu will also take on the flavors of the Hoisin Peanut Sauce.
Tofu is a fantastic option as a filling in spring rolls. The fried and crispy tofu is a healthy alternative to meats and is perfect for spring and summer afternoon snacks or a light and fresh dinner.
More Vegetarian Recipes
- Pickled Red Onions
- Buckwheat Salad
- Eggplant Dip
- Brussels Sprout Salad
- Easy Baked Breakfast Potatoes
- Pumpkin Pasta Sauce
- Creamy Cucumber and Avocado Salad
Tofu Spring Rolls With Hoisin Peanut Sauce
Recipe Cost 15.52 Serving Cost 0.86
Recipe Cost $ 15.52 Serving Cost $ 0.86Ingredients
FOR THE SPRING ROLLS:
- 6 ounces rice vermicelli noodles
- 1 cup vegetable oil for frying
- 16- ounce block extra-firm tofu drained, pressed, and cut into ½-inch matchsticks
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 12-18 sheets square rice paper wrappers bánh tráng
- 2 cups shredded romaine lettuce about ½ – 1 head of romaine lettuce
- 1 cup shredded red cabbage about ¼ medium red cabbage
- 1 cup thinly julienned red bell pepper about 1 medium red bell pepper
- 1 cup shredded carrot about 2-3 medium carrots
- 1 bunch fresh mint leaves
- 1 bunch fresh Thai basil leaves
- 1 bunch fresh cilantro
FOR THE SAUCE:
- ¼ cup peanut butter
- ¼ cup hoisin
- 2 teaspoons sambal oelek
- ¼ cup warm water
- 2 tablespoons chopped peanuts optional
Instructions
PREP SPRING ROLL FILLING:
- Bring a pot of water to a boil. Add vermicelli noodles and cover.
- Remove from heat and let cook for 7-8 minutes. Drain and set aside.
- In a large pan or Dutch oven with tall sides, heat at least ½ inch of vegetable oil over medium-high heat for 5 minutes. The amount of oil needed will depend on the size of your pan.
- Once the oil is hot, add the tofu and fry until golden, occasionally tossing to fry all sides, about 5-8 minutes.
- Place the fried tofu on a plate lined with paper towels and season with salt and pepper. You may need to fry the tofu in batches depending on the size of your pan.
ASSEMBLE SPRING ROLLS:
- Prepare your spring roll assembly area. Dampen your work surface with water or lightly grease it with vegetable oil to prevent the rice paper from sticking.
- Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water, ensuring the entire surface is wet. Do not soak the rice paper, a quick dip is enough. The rice paper will soften as you add the fillings.
- Place the softened rice paper in a diamond shape, with one corner facing you.
- Create a small bed of shredded lettuce on the lower third of the wrapper closest to you.
- Add a large pinch of vermicelli noodles and 1-2 pieces of tofu.
- Add a large pinch of red cabbage, 2-3 pieces of red bell pepper, a large pinch of carrots, 2-3 mint leaves, 2-3 Thai basil leaves, and 2-3 cilantro leaves.
- To make rolling easier, adding these ingredients in horizontal rows working upwards on the rice paper is suggested.
- Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Continue rolling the rice paper from the bottom up to form a baton shape.
- The rice paper should cling and seal itself, but you can moisten the seam edges with a bit of water if needed.
- Cover the completed spring rolls with a damp paper towel and repeat the process until you run out of filling or rice paper.
MAKE HOISIN PEANUT SAUCE:
- Whisk together peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
- Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency. The amount of water needed may vary based on the type of peanut butter used.
- Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.
Equipment
Nutrition
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Comments & Reviews
Chenee says
These were so flavorful, and much easier to make than I expected. A perfect lunch option.
Casey says
I love that these are so inexpensive to make. It’s hard to eat healthy on a budget.
Shelley says
Wow – these are so gorgeous! My hubby and I adore tofu (even though we’re not specifically vegetarians), so I’m really happy it’s included in this recipe. Plus that sauce … yum yum yum! Fresh, healthy and delicious.
Sara Welch says
These turned out perfectly crispy, colorful and delicious! Easily, a new favorite recipe!
Elisa says
Love this Tofu Spring Rolls recipe!!! looks so fresh and delicious, also easy to make, love tofu, will make them really soon. Thanks for sharing 🙂
Luci Petlack says
I love spring rolls and this was such a great take. The tofu was a great touch!