Tofu Spring Rolls with Peanut Sauce
If packable noontime options are dwindling or you’ve got lunch-time boredom, check out my healthy, fun to eat lunch: Tofu Spring Rolls with Peanut Sauce. Fresh spring rolls are my go-to when I’m craving some one of my favorite cuisines – Vietnamese or Thai – and I know you’re going to have a blast making these, too.
I’ve designed my spring rolls to have home-made sauce INSIDE so you don’t need to figure out how to pack dip or sauce (unless you want it extra saucy). This makes these rolls light, easy to transport, and really healthy, thus, the perfect lunch! If you’re tired of a constant rotation of sandwiches or salads, prep these Tofu Spring Rolls with Peanut Sauce this week and have something to look forward to at noon-time.
Tofu Spring Rolls with Peanut Sauce Ingredient Breakdown
The veggies: This recipe is such an easy way to sneak in a ton of vegetables so use my veggie combo or choose your own. To replace the romaine choose your preferred green; collard greens, spinach leaves, chard or whatever else you have around. This creates a strong structure for the rolls so they’re sturdy and easy to cut in half.
For the filling, you could do a mix of fresh/crunchy vegetables like:
and some cooked/soft veggies like:
Fresh herbs are another place to be creative, I used fresh cilantro, but parsley, basil or mint would be great additions as well. The more vegetables and herbs the merrier. Every one of these ingredients are full of fiber and antioxidants in addition to vitamins and minerals your body needs.
The protein: I made these fresh rolls vegan by using baked tofu but you could also use fresh tofu, tempeh slices, or even a seafood or meat option. Shrimp is a great fit with the flavors in these rolls – I sub it sometimes to mix it up.
The sauce: The peanut butter sauce is another great source of protein as well as healthy fats, B vitamins, vitamin E and minerals that help keep our bodies fueled and happy. If peanuts aren’t your thing, you can sub in almond butter or sun nut butter (an allergen friendly alternative made from sunflower seeds).
To swap out soy sauce you can use coconut aminos, which are sold at most well-stocked grocery stores, including Trader Joes, or liquid aminos, both have a similar taste to soy sauce without the soy.
To swap out granulated sugar you can sub honey, or coconut sugar
My firecracker garlic sauce is another great choice if you want to change it up, find it here: Spicy Garlic Everything Sauce
Rice wrappers can be swapped for these cool jicama wraps: Jicama Wraps
Tofu Spring Rolls with Peanut Sauce Tips for Success
Organization is key for this recipe. After prepping all the ingredients, find a space where you can lay out all the components for easy assembly. Don’t forget a plate or container to put them in once rolled. I like using a 9×13 glass baking pan.
Be sure that you’re able to move quickly when making these spring rolls. The rice paper needs to be used immediately after dipping it in warm water, one at a time, and you’ll need to have all of your ingredients right at your fingertips so you can put them together and wrap them up before they start to harden.
Speed is key here but remember, be gentle with yourself because in the beginning, it’s easy to form sloppy or loose rolls or to tear the paper. Stick with it! It takes a little practice.
After assembly, be sure to place a damp paper towel over your rolls or they will dry out leading to a disappointing lunch. This way, they’ll stay good for 2-3 days. Be sure to check the towel for moisture once a day.
Have fun and let me know if you try these spicy vegetarian fresh rolls to break out of your lunch routine.
If the peanut butter is sounding delicious here are some other peanut butter sauce recipes that I’ve got on the blog-
Salad Skewer with Peanut Dressing
If something spicy sounds appetizing, here is a spicy fresh roll option:
Tofu Spring Rolls with Peanut Sauce
- 1 block extra firm tofu, drained, pressed dry and sliced into thin cubes
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 small lime, juiced with seeds removed
- 3 teaspoons low sodium soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon Sriracha sauce
- 3 medium garlic cloves, minced
- 1/4 cup warm water more if needed for consistency
- 4 ounces Vermicelli rice noodles
- 1/4 cup cilantro leaves
- 6 medium carrots, peeled and thinly sliced
- 2 serrano or jalapeno peppers, thinly sliced
- 1/2 small small green or purple cabbage, cut into thin slices
- 8 rice paper sheets
- 8 large hearts of romaine
- Preheat oven to 350 degrees
- Grease the baking sheet with the coconut oil and arrange the tofu to allow the pieces to bake evenly. Bake the tofu for 30 minutes or until golden.
- While the tofu is cooking, make the sauce: combine the peanut butter, hoisin sauce, lime juice, soy sauce, sugar, garlic, and water in a small bowl, whisking until combined. Set aside.
- Prepare the noodles, rinse with cold water, drain, and set aside.
- Thinly slice the cilantro leaves, carrots, peppers and cabbage.
- To prepare the rolls, clear an area and set up stations with: dry rice paper, warm/hot water (not so hot you can’t put your hands in it), lettuce, tofu, vegetables, noodles and sauce.
Assemble the rolls
- Dip the rice paper in water and let it drip dry. Place the wrapper on a flat surface with the lettuce in the center, add the tofu, vegetables, noodles and sauce and wrap up one side, tuck in the ends and roll up like a burrito. Cover the rolls with a damp paper towel.
- Once prepared, store the rolls in an airtight container to prevent drying and cracking.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.