The kind that’s fresh, filling, và loadedwith flavor. & that doesn’t make you feel lượt thích crap afterwards. Now that’s (healthy) livin’.

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I’ve made spring rolls before but never with such an abundance of flavorfulcomponents & herbs.

Origins of Fresh Spring Rolls

Fresh spring rolls (also known asgỏi cuốnor summer rolls) are a common Vietnamese dish, but the concept isbelievedto have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors.

They are typically made with fresh vegetables, herbs, và protein that are wrapped in rehydrated rice paper và served with a dipping sauce.

How to lớn Make These Spring Rolls

Typically I leave my tofu raw, but not this time. I gave it a crispy edge by dredging it in cornstarch and sautéing it sesame oil. Then, I tossed it in my savory almond butter dipping sauce và gave it another flash “fry” in the pan.

The result was a tender, slightly crispy, perfectly seasoned tofu that’s waybatter than raw without being too complicated.



Another new component is the dipping sauce.

I love a good peanut sauce for spring rolls, but because peanuts can be a little difficult lớn digest I went with almond butter as the base. Still so good and perfectly savory and sweet. What’s not lớn love?


These rolls are simple, fresh and filling. Inside you’ll find:

Super thin rice noodlesMintCilantroRed pepperCarrotCucumber& Crispy almond butter tofu

And to take them from tasty khổng lồ awesome, servethem with a fat serving of almond butter sauce. Who can resist?

You’re going khổng lồ love these rolls. They’re

Perfect for warmerweatherFreshFillingCustomizable by seasonSatisfyingFlavorfulHealthyVegan / GFSavory-sweetMintyHerby& Wonderful

Make these rolls, OK? & share them with friends. If you don’t have friends, go make some by sharing these treats with them. They pack up nicely & store in the fridge super well for several days so pack them in your lunch and make all your coworkers jelly. Huzzah!


Vietnamese Spring Rolls with Crispy Tofu

30-minute Vietnamese-inspired spring rolls with fast crispy tofu & a savory-sweet almond butter dipping sauce. Flavorful, crisp, delectable, and so fresh và perfect for spring & summer.
Author Minimalist Baker
4.87 from 83 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 (spring rolls)
Course Appetizer, Entree
Cuisine Gluten-Free, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? Best when fresh


US Customary – Metric
SPRING ROLLS1 50% cups julienned vegetables (such as carrots, red pepper, & cucumber)1 bunch fresh cilantro1 bunch fresh mint4 ounces vermicelli or rice noodles (the thinner the better)8-10 whole spring roll rice papers
ALMOND BUTTER DIPPING SAUCE1/3 cup salted creamy almond butter1 Tbsp reduced sodium soy sauce (tamari if gluten-free)1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)1 Tbsp fresh lime juiceHot water (to thin)
CRISPY TOFU8 ounces extra-firm tofu (drained and thoroughly dried/pressed)4 Tbsp sesame oil (divided)3 Tbsp cornstarch2 một nửa Tbsp almond butter dipping sauce1 Tbsp reduced sodium soy sauce (tamari if gluten-free)1 Tbsp brown sugar or agave nectar


Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain & set aside.

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Meanwhile, heat a large skillet over medium heat & cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides khổng lồ ensure even browning – about 5 minutes. Remove from skillet and set aside.
Prep veggies và prepare almond butter sauce by adding all sauce ingredients except water to lớn a small mixing bowl and whisk to lớn combine. Showroom enough hot water khổng lồ thin until a pourable sauce is achieved. Adjust flavors as needed (I often địa chỉ a little more chili garlic sauce & brown sugar).
To địa chỉ more flavor lớn the tofu, transfer ~2.5 Tbsp of the sauce khổng lồ a small bowl and địa chỉ cửa hàng an additional Tablespoon each of soy sauce, sesame oil và brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) và whisk khổng lồ combine.
Add tofu back to lớn the skillet over medium heat and địa chỉ cửa hàng “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed và the tofu looks glazed, stirring frequently (see photos). Phối aside with prepared veggies và vermicelli noodles.
To assemble spring rolls, pour very hot water into a shallow dish or skillet và immerse rice paper lớn soften for about 10-15 seconds.
Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
To the bottom third of the wrapper showroom a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs và 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, & continue rolling until seam is sealed.
Place seam-side down on a serving platter & cover with damp warm towel to lớn keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
Serve with almond butter sauce & sriracha or hot sauce of choice. I like to set mine & go dip happy.
Leftovers store well individually wrapped in plastic wrap, though best when fresh.



*Inspired by the lovely Heidi at Foodie Crush*Recipe makes 8 spring rolls.*Nutrition information is a rough estimate calculated with một nửa cup each carrots, red bell pepper, and cucumber per 8 rolls, with the lesser amount of sugar, và with all of the dipping sauce.

Nutrition (1 of 8 servings)

Serving: 1 spring roll Calories: 283 Carbohydrates: 32.1 g Protein: 7.8 g Fat: 14.6 g Saturated Fat: 1.8 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 6.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 268 mg Potassium: 259 mg Fiber: 3 g Sugar: 4.1 g vitamin A: 2200 IU vitamin C: 14.9 mg Calcium: 130 mg Iron: 1.4 mg