Fresh Vegan Tofu Spring Rolls

Bright, crunchy, and satisfying, these vegan tofu spring rolls are packed with fresh veggies and herbs and served with a creamy, irresistible SunButter dipping sauce. Perfect for a healthy lunch, light dinner, appetizer, or picnic.

Like my sweet potato spring rolls, these fresh rolls are also easy to put together and come with a delicious dipping sauce. But instead of peanut butter, I wanted to create a nut-free sauce, and what better than to use one of my favorite creamy pantry staples, SunButter. 

I love making these fresh vegan spring rolls because they are a delicious lunch or quick dinner option. The process of layering tofu, crisp veggies, and fresh herbs in the delicate rice wrappers is surprisingly calming, and the result is so vibrant and satisfying. A dip into the creamy SunButter sauce makes every bite even more indulgent without being heavy.

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Ingredients To Make Veggie Spring Rolls: 

Here's what you need to make these homemade spring rolls. You can get everything from your local or Asian grocery stores, or I'll also leave links to my favorite brands for online shopping.

• Rice Paper Wrappers: They're the base for these rolls. Soak briefly in warm water until pliable for easy rolling.
• Tofu: Firm tofu provides plant-based protein and a hearty texture, similar to my vegan tofu panang curry. Slice into thin strips for even layering.
• Cucumber: Julienned for a crisp, refreshing crunch that balances the richness of the tofu and SunButter sauce.
• Bell Pepper: Adds sweetness, color, and a satisfying crunch. A yellow or red bell pepper works beautifully.
• Carrots: Julienned to add natural sweetness and a bright pop of color.
• Rice Vermicelli Noodles: Soft, tender noodles give the rolls substance and a chewy texture. You can also use leftovers in my spring roll salad with peanut dressing (or serve the salad with this SunButter sauce to keep it nut-free)
• Cabbage: Thinly sliced purple or green cabbage adds crisp texture and vibrant color.
• Green Onions: Thinly sliced for a subtle onion flavor that enhances the overall freshness.
• Fresh Herbs: Cilantro, or mint leaves, add aromatic brightness and tie all the flavors together.
• Microgreens: Optional, but they add a delicate texture and extra nutrient boost (learn how to grow microgreens at home).
• SunButter Dipping Sauce: Made with SunButter (sunflower seed butter), maple syrup, soy sauce, water, and grated ginger for a creamy, lightly sweet, and savory finish.

See the recipe card for quantities.

How To Make Them: 

Let's make these spring roll wrappers.

• 1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside to cool.
• 2. Prep the Vegetables and Tofu: Slice all vegetables and tofu into thin, uniform strips for easy rolling. Keep everything ready in a large bowl.
• 3. Make the Dipping Sauce: Whisk together SunButter, maple syrup, soy sauce, water, and grated ginger in a small bowl until smooth and creamy. Adjust the water to achieve your preferred consistency.
• 4. Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper for 5-10 seconds until pliable, then lay it flat on a clean surface or damp paper towel.
• 5. Assemble the Rolls: Place a small amount of noodles, tofu, cucumber, bell pepper, carrots, cabbage, green onions, fresh herbs, and microgreens in the center of the wrapper.
• 6. Roll the Spring Rolls: Fold the bottom edge over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers.
• 7. Serve: Serve immediately on a large platter with the SunButter dipping sauce on the side. They're perfect as a healthy appetizer, snack, or light meal.

Top Tips: 

These tips will help you make the best fresh spring rolls from the start.

• Even Slicing: Cut vegetables and tofu into thin, uniform strips for easy rolling and a balanced bite.
• Layer: Spread the ingredients inside the wrapper in layers to avoid overstuffing and tearing.
• Soak Just Right: Dip rice paper wrappers briefly in warm water. If soaked too long, the rehydrated rice paper becomes sticky; not long enough, and they are brittle.
• Work Surface: Use a damp, flat surface, such as a wooden board or a damp towel, to prevent sticking while rolling.
• Customize Dipping Sauce: Adjust the consistency of the SunButter sauce with a little extra water or maple syrup, depending on your taste.
• Add Crunch: Include microgreens or shredded cabbage for extra texture.

Variations And Substitutions: 

These vegan rice paper rolls are so easy to customize. Here are a few suggestions that can work.

• Protein Swap: Replace tofu with tempeh, cooked chickpeas, or thinly sliced seitan for a different texture or flavor.
• Other Vegetable Fillings: Add or swap raw veggies with what you have on hand, like red cabbage, leftover snap peas from the arugula snap pea salad, or mung bean sprouts for variety and color.
• Herbs: Instead of cilantro or mint, use Thai basil, depending on your flavor preference.
• Noodles: Swap rice vermicelli for glass noodles or brown rice noodles for a different texture.
• Dipping Sauce: Try a spicy peanut sauce from my kelp noodle salad, hoisin sauce, or a spicy chili-garlic sauce to switch things up.

Storage: 

• Short-Term Storage: Place the assembled rolls in a single layer on a tray or plate. Cover loosely with a damp paper towel, then with plastic wrap. Keep in the fridge for up to 4-6 hours. This prevents the rice paper from drying out or becoming sticky.
• Separate Components for Longer Storage: Store the vegetables, tofu, and rice noodles separately in airtight containers. Keep the rice paper wrappers dry in a sealed bag or container. Assemble fresh just before serving for the best texture.
• Dipping Sauce: Keep the SunButter sauce in an airtight container in the fridge for up to 1 week. Stir or whisk before serving to recombine any separated ingredients.
• Make-Ahead Option: Prepare the filling and sauce the night before, and roll the spring rolls in the morning or right before your event.

Equipment Needed: 

• Shallow Dish or Large Bowl: To soften rice paper wrappers in warm water.
• Cutting Board & Sharp Knife: For slicing tofu, crisp vegetables, and herbs into thin, even strips.
• Small Bowl or Jar: To prepare the SunButter dipping sauce.
• Work Surface: A clean flat surface or a damp towel/parchment paper for rolling the spring rolls.
• Tongs or Spatula: Optional, for transferring the prepared rolls without tearing.
• Large Serving Platter: To arrange the finished rolls for a beautiful presentation.

Recipe FAQs:

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If you try this Vegan Tofu Spring Rolls Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Fresh Vegan Tofu Spring Rolls

Katie

These Fresh Vegan Tofu Spring Rolls are a light, refreshing, and colorful plant-based meal perfect for weeknight dinners or party appetizers. Filled with fresh vegetables, herbs, and tofu, and wrapped in soft rice paper wrappers, they're paired with a creamy SunButter dipping sauce for a naturally sweet-and-savory finish-vegan, gluten-free, refined sugar-free, nut-free, easy to make, and packed with nutrients.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• 1 cutting board
• 1 vegetable spiralizer
• 1 chefs knife
• 1 large plate

Ingredients

  

1x2x3x

Spring Rolls

• 8 rice paper wrappers
• 1 English cucumber julienned
• 1 bell pepper thinly sliced
• 1 block firm tofu sliced into thin strips
• 3 medium carrots julienned
• 1 box rice noodles
• 1 cup thinly sliced cabbage
• 3 green onions thinly sliced
• ¼ cup fresh cilantro or mint
• ½ cup microgreens

SunButter Dipping Sauce

• ⅓ cup Sunbutter No Sugar Added Sunflower Seed Butter
• 1 tablespoon pure maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons water
• ½ teaspoon freshly grated ginger optional

Get Recipe Ingredients

Instructions

 

Prepare the Noodles

• Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.

Prep the Vegetables & Tofu

• Slice all vegetables and tofu into thin, uniform strips so they're easy to roll.

Make the Dipping Sauce

• In a small bowl, whisk together the SunButter, maple syrup, soy sauce, water, and ginger (if using) until smooth and creamy. Adjust water as needed for desired consistency.

Soften the Rice Paper

• Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until just softened. Lay it flat on a clean surface.

Assemble the Spring Rolls

• Place a small amount of rice noodles, tofu, cucumber, bell pepper, carrots, cabbage, green onions, cilantro or mint, and microgreens in the center of the wrapper.

Roll

• Fold the bottom of the wrapper up over the filling, fold in the sides, then roll tightly to seal. Repeat with remaining wrappers.

Serve

• Serve immediately with the SunButter dipping sauce on the side.

Keyword spring roll, sunbutter, vegetables

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