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    Watch What U Eat > Asian Recipes > Vietnamese Vegan Spring Rolls

    Vietnamese Vegan Spring Rolls

    Published: Jan 24, 2017 · Modified: Apr 29, 2022 by Watch What U Eat · This post may contain affiliate links · 7 Comments

    Recipe Print
    Make these delicious, nutritious & protein packed vegan spring rolls as an appetizer to please the party crowd. Also, great for a healthy lunch or dinner.

    These nutritious vegan tofu spring rolls are packed with plant proteins and are among great ideas for healthy lunch or dinner on any given day. Also, these can be served as an appetizer to please the party crowd.

    image of healthy tofu spring roll cut into half showing the tofu and noodle fillings.
    Vietnamese Vegan Spring Rolls
    Jump to:
    • Recipe Inspiration / Background
    • How are these vegan tofu spring rolls healthy?
    • How To Make Vegetarian Tofu Spring Rolls?
    • More Asian Recipes You Will Love
    • 📖 Recipe

    Recipe Inspiration / Background

    Healthy spring rolls are becoming very common on our menus since we began making them for the first time.

    If you are a regular reader of this blog, you might remember that I shared one such recipe for shrimp spring rolls a few months back. You might wonder how this one is any different from my previous recipe. Presenting these Vietnamese vegetarian tofu spring rolls, the taste and flavors are totally different from shrimp rolls and perfect for the meatless menu.

    I liked the concept of making spring rolls. It’s like wrapping your salad inside a thin rice paper wrap and dipping it in your favorite dressing. And, you can make it healthy in so many ways by adding greens, carrots, cucumbers, etc.

    image of Vietnamese healthy vegan spring rolls served with soy sauce and chili sauce on the side.

    How are these vegan tofu spring rolls healthy?

    These healthy vegan spring rolls are prepared using all nutritious ingredients, such as

    • Tofu – is loaded with plant protein. It is a great source of protein for those who don’t eat meat.
    • Fresh vegetables like carrot, spinach, and cucumber – these rolls contain nutrients from all these veggies.
    • Brown rice noodles – are relatively high in fiber content compared to white rice noodles.

    raw tofu cut into pieces
    image of roasted tofu pieces in a cast iron pan.

    How To Make Vegetarian Tofu Spring Rolls?

    Cut tofu into roughly ½″ thick and 2″ long pieces and toast them on medium heat from all sides. Cut carrots and cucumbers into thick 2-3″ long juliennes. Cook brown rice noodles according to package instructions. Also, cut lettuce leaves into small sizes to easily fit inside the rice paper wrap. Or, if you find it difficult to cut them, shred them just like you find in deli sandwiches.

    Wrap all prepared veggies, noodles, and tofu inside the rice paper wrap. Finally, combine some soy sauce, chili garlic sauce, and water to make some spring roll dipping sauce for your rolls. You can find step-by-step instructions below.

     Soy dipping sauce in a serving bowl.

    More Asian Recipes You Will Love

    • Chili Garlic Tofu Stir-Fry
    • Fried Brown Rice With Vegetables
    • Vegetable Thai Fried Rice
    • Soba Noodle Soup With Shrimp & Vegetables
    • Browse All Asian Recipes

    📖 Recipe

    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.
    Print Pin
    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.
    Course: Appetizer,Lunch / Dinner
    Cuisine: Asian Inspired,Vietnamese Inspired
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings :6 Rolls
    Calories :220kcal
    Author:Swati Kadam Gulati

    Equipment

    • Sharp Knife (10% Code: WATCHWHATUEAT)

    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:

    • 8-10 ounce tofu (roughly ½″ thick and 2″ long stripes)
    • 1 teaspoon soy sauce
    • 1 teaspoon vinegar
    • salt and pepper
    • 1-2 teaspoon cooking oil

    Dipping Sauce:

    • 1 tablespoon soy sauce
    • 1 tablespoon chili garlic sauce
    • 1-2 tablespoon water (or vegetable stock)
    • (½ 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
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.
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    About Watch What U Eat

    We are Swati and Tushar, our passion for food and cooking has now led us to share some healthy, tasty recipes and the benefits of eating certain ingredients with the goal of inspiring you to eat well and live well.

    Reader Interactions

    Comments

    1. Sasha @ Eat Love Eat says

      February 01, 2017 at 1:56 pm

      Mmm I love rice paper rolls and these look great!

      Reply
    2. Shannon @ Pass Me Some Tasty says

      January 28, 2017 at 3:16 am

      I absolutely love Vegan Spring Rolls, but have yet to try them with tofu. I usually just load them up with veggies but I will have to try the tofu in them now too!

      Reply
    3. Molly says

      January 27, 2017 at 4:34 am

      Ooooh I love the photos! These rolls look delicious and so healthy. 🙂

      Reply
    4. Ali | PunchDrunkSoul says

      January 27, 2017 at 12:05 am

      5 stars
      Oh man, these look awesome! I love all kinds of wraps and rolls and burritos so this is right up my alley! 😉 I will definitely have to try these out, especially as I’m trying to eat less meat! Those dipping sauces also look delish! Thanks for sharing such a simple be elegant and tasty looking recipe!

      Reply
    5. michele says

      January 26, 2017 at 11:50 pm

      You make this look so easy! I cant wait to try it for myself!

      Reply
    6. Natalie says

      January 26, 2017 at 5:38 pm

      5 stars
      I’m so happy to find your website! We love those rolls and I’ve never tried to make them. I’m not a very good cook, but I think I’m willing to give it a go! Thanks!!

      Reply
    7. Natasha says

      January 26, 2017 at 2:09 pm

      Those look amazingly wonderful! Thanks! I will include meat, as I am allergic to soy. xoxo

      Reply

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