These tofu spring rolls are made of marinated tofu, rice vermicelli noodles, fresh vegetables and herbs, wrapped in rice paper. They are perfect for the summer and extra delish with some peanut sauce!
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Yield: 8spring rolls
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Ingredients
For the main ingredients:
8sheets31cm rice paper(if using smaller size, cut the tofu thinner and adjust the amount of filling accordingly)
14ouncesfirm tofu(usually 1 block)
8leaveslettuceany lettuce of your choice (if using large lettuce, cut to the length of spring roll)
3.3ouncesthin rice noodle(sometimes called rice stick or rice vermicelli)
½english cucumberjulienned or cut into thick ¼ inch sticks
In a microwaveable bowl, mix together the hoisin sauce and peanut butter. Add the water and mix until well combined.
Cover the bowl eat the sauce in the microwave until hot and just starting to bubble, about 15 to 30 seconds depending on your microwave. Stir the sauce to make sure that it's evenly combined and garnish with crushed peanuts if you want. Set aside until needed.*You can also heat the peanut sauce in a saucepan if you prefer.*
For the marinated tofu:
In a small bowl, mix together the soy sauce, sugar, garlic, and sesame oil. Set aside until needed.
Drain then dry the tofu block by patting it with clean paper towels. Cut it into 8 equal rectangular logs the length of your spring rolls, about ¾ inch thick and about 5 to 6 inches long.*If you are using smaller size rice paper, cut the tofu block into a bit thinner, shorter logs.*
In a pan over medium high heat, add a couple tablespoons of oil or enough to just coat the bottom of the pan. Once the oil is hot, add the tofu logs in to the oil and sear the 4 main sides until golden brown, about 2 minutes per side.
Once the tofu logs are done searing, add the prepared marinade/sauce and reduce the heat to medium. Let the tofu simmer in the sauce for about 3 to 5 minutes or until the sauce thickens, like a glaze. Make sure to flip the tofu logs while simmering in the sauce so that every side get to soak up some sauce.
Remove the pan off the heat and set the tofu aside to let cool until needed.
For the rice noodles:
Bring a pot of water to boil and add the rice noodles. Stir the rice noodles around to submerge it. Let the noodles cook for 2 to 3 minutes or according to package instructions, until it's tender.
Drain the noodles and thoroughly rinse with cold water until completely cooled. Make sure to drain well then divide the noodles into 8 equal portions. Set aside for spring roll assembly.
To assemble the tofu spring rolls:
Prepare a large bowl of room temperature water and set up your spring roll assembly station. Also prepare a plate or tray with plastic wrap. Make sure to all have the ingredients in front of you, including the rice papers, tofu, rice noodles, and all the vegetables.
Wet the entire rice paper in the bowl of water and place it on the cutting board. Place a leaf of lettuce on the bottom half of the rice paper (the half closest to you). On top of the lettuce, add the rice noodles then the marinated tofu. Then, place a little bit of all the vegetables (or your desired amount) on top. Finish with a couple sprigs of cilantro or a few leaves of mint.*Try to keep everything as neat as possible so that it'll look really pretty when you cut the spring rolls open.*
Fold the bottom edge of the rice paper over the spring roll fillings then fold both the left and right edge towards the middle. Then tightly roll the spring roll towards the top edge to seal.*Refer to the post for photo reference!*
Place the spring roll on the plate and cover with the plastic wrap. This will prevent the rice paper wrapper from drying out and becoming hard while you're making more spring rolls. Repeat with remaining rice paper wrapper and ingredients.
Enjoy the spring rolls whole or cut in half with the peanut sauce!
Notes
Please refer to the post for step by step photo reference, tips, and FAQs!
Depending on the size of rice paper you use, you'll need to adjust the amount of filling and how big to cut the tofu logs.
Please feel free to substitute the vegetables for the ones you prefer. This recipe is super customizable!