Fresh Spring Rolls (Vegan)
Discover how to create light, healthy, and flavorful Fresh Spring Rolls, packed with fresh vegetables and plant-based protein.
Ingredients
For the Rolls
- 12 sheets round rice paper wrappers 8.5 inches
- 4 oz vermicelli rice noodles
- 1 block extra-firm tofu, pressed and thinly sliced or crumbled 14 oz
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber julienned
- 1 head green leaf lettuce, washed and torn into pieces
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro sprigs
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave nectar
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp sriracha or chili garlic sauce optional, for heat
- 2-4 tbsp warm water to thin
Instructions
- Prepare Tofu and Noodles: If using tofu, press it for at least 30 minutes to remove excess water. Thinly slice or crumble the pressed tofu, then pan-fry or bake until golden and slightly crispy. Toss with soy sauce and sesame oil. Cook vermicelli noodles according to package directions; drain and rinse with cold water to prevent sticking, then set aside.
- Prepare Vegetables and Herbs: Wash and prepare all vegetables and herbs. Shred carrots, julienne cucumber, tear lettuce leaves into manageable pieces, and pick fresh mint and cilantro leaves. Arrange all prepared fillings on a large platter, making it easy to assemble the Fresh Spring Rolls.
- Make the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, minced garlic, grated ginger, and sriracha (if using). Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency. Taste and adjust seasonings as needed.
- Soften Rice Paper Wrappers: Fill a shallow dish or large plate with warm water. Submerge one rice paper wrapper for about 15-20 seconds, or until it's pliable but still slightly firm. Do not over-soak, as it will become too sticky and difficult to work with. Carefully lay the softened wrapper flat on a clean, damp work surface.
- Assemble the Spring Rolls: Near the bottom edge of the wrapper, place a piece of lettuce, then a small handful of vermicelli noodles, a few slices of tofu, and a small amount of carrots, cucumber, mint, and cilantro. Be careful not to overfill, as this will make rolling difficult.
- Roll the Spring Rolls: Fold the bottom edge of the wrapper tightly over the fillings. Then, fold in the left and right sides of the wrapper towards the center. Finally, tightly roll the wrapper from the bottom upwards to create a neat, cylindrical Fresh Spring Roll. Place the finished roll seam-side down on a serving platter.
- Serve Immediately: Repeat the process with the remaining wrappers and fillings. Serve the Fresh Spring Rolls immediately with the prepared peanut dipping sauce. For best taste and texture, consume shortly after assembly.
Notes
- Don't Over-soak: Rice paper continues to soften after removing from water. A quick dip is enough.
- Damp Surface: Work on a slightly damp cutting board or plate to prevent the wrapper from sticking.
- Balance Fillings: Don’t overstuff the rolls; a moderate amount allows for tighter, easier rolling. Many wonder, “What are common fillings for vegan fresh spring rolls?” Besides tofu, consider tempeh, mushrooms, bell peppers, avocado, or even fruit like mango for a sweet twist.
- Fresh Herbs are Key: Don't skip the mint and cilantro; they add an irreplaceable freshness.