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These nutritious vegan spring rolls are packed with plant proteins & are great for healthy lunch or dinner or can be served as an appetizer for the party.
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5 from 2 votes

Vietnamese Healthy Vegan Spring Rolls

These healthy Vietnamese springs rolls are prepared using tofu, brown rice noodles and fresh vegetables such as spinach, carrot, cucumber. It can be served as lunch, dinner or as an appetizer for a party with the soy sauce based dipping.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Lunch / Dinner
Cuisine: Asian Inspired, Vietnamese Inspired
Servings: 6 Rolls
Calories: 220kcal

Ingredients

Filling:

  • 4 oz Brown rice noodles (I used pad thai noodles)
  • 6 thin rice paper wraps
  • 1 cucumber julienned Healthy (3-4" long)
  • 2 medium carrots julienned (3-4" long)
  • a handful of baby spinach
  • 6-8 leaves lettuce

Tofu:

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 1-2 tablespoon water (or vegetable stock)
  • tablespoon fish sauce optional if not vegan)
  • 1 tablespoon finely chopped cilantro

Instructions

  • In a small bowl mix 1 teaspoon soy sauce, 1 teaspoon vinegar, black pepper, and a little salt. Brush this liquid marinade on tofu stripes evenly.
  • Heat oil in a non-stick skillet or cast iron skillet on medium heat. Add tofu and toast it carefully on all sides until golden brown*. Let it cool for a few mins.
  • Take very warm water in a large flat bottom plate or pan (sufficient enough to dip the rice paper wrap). Dip the wrap in water for about 10-15 sec and spread it carefully on a slightly wet wooden board.
  • Assemble lettuce leaf, some rice noodles, 2-3 cucumber juliennes, 3-4 carrot strips, 5-6 spinach leafs and some cilantro on one side of rice wrap. Then put 2-3 pieces of tofu in line in front of the veggies. Now gently fold the wrap from the veggies’ side once and tuck in both sides of the wrap. Afterward, continue to fold until it reaches and seals the other end of the wrap. Repeat these steps for each roll.
  • Finally, to prepare the spring rolls dipping sauce combine all ingredients listed under 'dipping sauce'. Mix well and serve with fresh homemade spring rolls.

Notes

  1. *I toasted the tofu in two batches to avoid overcrowding the pan and breaking the tofu.
  2. It may take a little practice to wrap the rolls perfectly without tearing them down when you are making them the first time. Don't panic! If it happens, just use the torn wrap in another rice paper wrap. That's how I fixed them. 

Nutrition

Calories: 220kcal