Fresh Spring Rolls Recipe

As a food blogger, I rolled vibrant vegetables, tender vermicelli noodles and crispy tofu strips into delicate Rice Wrappers and paired them with a zesty peanut sauce that hides a simple secret.

I make Fresh Spring Rolls whenever I want something bright, crunchy and a little sneaky. Rice paper wrappers look fragile but somehow hold a whole party inside, and extra-firm tofu turns into those addictive crisp strips you keep stealing.

There is a flip between cool textures and warm little surprises that keeps you curious every bite, its not just salads or snacks. I won’t give away all my tricks here, but expect a handful of small contrasts that make each roll oddly thrilling.

They’re fun to build with friends, or perfect when lunch needs to wake you up.

Ingredients

• Thin, chewy rice paper rounds that wrap fillings, very low fat, mostly carbs, gluten free
• Light vermicelli rice noodles, mainly carbohydrates for energy, soft texture, neutral flavor
• Dense soy block tofu, high in protein and calcium, soaks up marinades and sauce
• Carrots and cucumber bring crunch, fiber and mild sweetness, add fresh wateriness
• Cilantro mint basil give punchy aroma, some vitamins, cut richness with bright notes
• Peanut butter sauce gives creamy nut richness, protein and healthy fats, savory sweet umami
• Hoisin adds sweet soy depth, soy sauce brings saltiness, balance with vinegar or lime
• Lime juice brings tangy acid, sriracha adds heat, both brighten and lift flavors

Ingredient Quantities

• Rice paper wrappers, about 12 sheets (8 inch)
• Vermicelli rice noodles, 4 oz (115 g) dry
• Extra-firm tofu, 14 oz (about 400 g) block
• Soy sauce or tamari, 2 tablespoons
• Cornstarch, 1 tablespoon
• Neutral oil (vegetable or canola), 2 tablespoons
• Carrots, 2 medium, julienned
• Cucumber, 1 medium, seeded and julienned
• Red bell pepper, 1 medium, thinly sliced
• Red cabbage, 1 cup thinly sliced
• Butter lettuce or romaine leaves, 4 to 6 leaves (optional)
• Bean sprouts, 1 cup (optional)
• Fresh cilantro, 1/2 cup packed leaves
• Fresh mint, 1/2 cup packed leaves
• Thai basil, 1/4 cup packed leaves (optional)
• Green onions, 3, thinly sliced
• Lime, 1 small (for wedges)
• Peanut butter, 1/3 cup creamy (smooth or crunchy both work)
• Hoisin sauce, 2 tablespoons
• Soy sauce, 1 to 2 tablespoons (for sauce)
• Rice vinegar or lime juice, 1 tablespoon
• Honey or brown sugar, 1 tablespoon
• Water, 2 to 4 tablespoons (to thin sauce)
• Sriracha or chili paste, 1 teaspoon (optional)
• Garlic, 1 small clove (optional)
• Sesame oil, 1 teaspoon (optional)

How to Make this

1. Press the extra-firm tofu for 15 to 20 minutes to squeeze out water, slice into strips, toss with 2 tablespoons soy sauce or tamari and 1 tablespoon cornstarch, let sit about 10 minutes so the cornstarch sticks and flavors sink in.

2. Heat 2 tablespoons neutral oil in a skillet over medium-high heat, pan fry the tofu strips until deeply golden and crispy on all sides, about 8 to 10 minutes total, then drain on paper towels.

3. Cook the vermicelli rice noodles according to package directions, drain and rinse under cold water until cool, shake off excess and set aside.

4. Prep the produce: julienne 2 carrots, seed and julienne 1 cucumber, thinly slice 1 red bell pepper, shred 1 cup red cabbage, wash and separate 4 to 6 lettuce leaves, rinse 1 cup bean sprouts if using, thinly slice 3 green onions, pick and roughly chop 1/2 cup cilantro, 1/2 cup mint and 1/4 cup Thai basil.

5. Make the peanut sauce in a bowl: whisk 1/3 cup peanut butter, 2 tablespoons hoisin, 1 to 2 tablespoons soy sauce, 1 tablespoon rice vinegar or lime juice, 1 tablespoon honey or brown sugar, 1 small minced garlic clove if using, 1 teaspoon sriracha or chili paste if you like heat, 1 teaspoon sesame oil if you want, then thin with 2 to 4 tablespoons water to reach a dipping consistency; taste and adjust sweetness, salt or heat.

6. Set up a rolling station: a shallow wide bowl of warm water, a clean damp towel and a flat board. Dip one 8 inch rice paper wrapper into warm water for about 6 to 10 seconds until it just softens but still feels a bit firm, lay it flat on the towel or board. Don’t soak it too long or it gets gummy.

7. Build each roll: place a lettuce leaf near the bottom of the wrapper, a small handful of noodles, 2 or 3 crispy tofu strips, a few pieces of carrot, cucumber, red pepper, cabbage, some bean sprouts, a sprinkle of green onion and a mix of cilantro, mint and Thai basil. Keep fillings compact, don’t overstuff.

8. Fold the sides of the wrapper in toward the center, then roll from the bottom up tight like a burrito to seal. Place finished rolls seam side down on the damp towel, cover with the towel while you make the rest so they don’t dry out.

9. Slice rolls in half if you want and serve with the peanut sauce and lime wedges. Garnish with extra herbs or green onions, and keep any leftover sauce refrigerated for up to 3 to 4 days.

Equipment Needed

1. Cutting board
2. Sharp chef knife
3. Tofu press or heavy baking sheet and clean kitchen towels to press the tofu
4. Large skillet or frying pan
5. Tongs or a slotted spatula
6. Medium pot and colander for the rice noodles
7. Mixing bowl and a whisk or fork for the peanut sauce
8. Shallow wide bowl or pie plate plus a damp clean towel and a flat board for rolling
9. Measuring cups and spoons, plus paper towels

FAQ

Fresh Spring Rolls Recipe Substitutions and Variations

• Rice paper wrappers
  • Butter lettuce or romaine leaves, for a fresh, crisp no-wrap wrap
  • Blanched collard green leaves, sturdier and better for bigger fillings
  • Nori sheets, if you want a sushi-like flavor and chew
  • Soft flour or corn tortillas, for an easy, less delicate alternative
• Extra-firm tofu
  • Tempeh, sliced and marinated, gives more bite and nuttiness
  • Cooked shrimp or shredded rotisserie chicken, for a non-vegan option
  • Seitan or firm paneer, great if you want a chewy, meaty texture
• Vermicelli rice noodles
  • Soba noodles (rinse well, note these usually contain wheat)
  • Glass (cellophane) noodles, similar texture but made from mung bean or sweet potato
  • Spiralized zucchini or cucumber ribbons, for a low-carb, crunchy swap
• Peanut butter (for the dipping sauce)
  • Almond butter mixed with soy/tamari and lime, similar creaminess
  • Sunflower seed butter, nut-free and close in texture
  • Tahini blended with hoisin and a little honey, for a sesame-forward sauce

Mix and match any of these, it’s your rolls so do what tastes good to you.

Pro Tips

1) Tofu crisp trick: press the block until it’s really firm, then toss it in a little cornstarch before cooking. That thin dusting is what makes it crunchy, so don’t skip it. Don’t crowd the pan either, cook in batches if you must, and if you want extra crispness reheat the cooked pieces in a hot oven or air fryer for a few minutes right before serving.

2) Rice paper handling: dip the wrapper just until it loosens, not until it’s floppy, lay it on a damp towel and work fast. Put a piece of lettuce between the wet stuff and the wrapper to stop sogginess, and keep the finished rolls covered with a damp towel so they don’t dry out while you finish the batch.

3) Peanut sauce balance: start thick then thin with hot water a little at a time, taste as you go. If it’s too salty add a splash more sweetness or a squeeze of lime, if it’s bland add a touch more soy or salt. Make extra, because people will dunk more than you think. Sauce also keeps in the fridge for a few days so it’s great for make ahead.

4) Assembly and texture hacks: keep fillings compact so rolls stay tight, and tuck the herbs toward the center so each bite gets a fresh hit without overpowering everything. For best contrast slice rolls on the bias right before serving and crisp up the tofu again if they’ve sat for awhile, microwaving ruins the crunch so avoid that.