Vegan Fresh Spring Rolls

Bright, colorful, and brimming with flavor, these Vegan Fresh Spring Rolls are a refreshing, healthy meal or appetizer that’s as fun to make as they are to eat. Packed with crisp vegetables like julienned carrots, cucumber, and shredded red cabbage, plus savory pan-fried tofu and delicate rice vermicelli noodles, each roll is wrapped in a translucent rice paper wrapper for an elegant presentation. Fresh herbs like mint and cilantro add an aromatic touch, while the creamy, nutty peanut sauce brings a delectable finishing flavor. Perfect for a light lunch, a party platter, or a quick dinner, these spring rolls are ready in just 35 minutes and offer an excellent vegan and gluten-free option for a crowd. Whether you're looking for a vibrant no-cook recipe or an introduction to Vietnamese-inspired cuisine, this dish is a must-try!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Rice paper wrappers
• 200 grams Firm tofu
• 1 large Carrot
• 1 medium Cucumber
• 1 medium Red bell pepper
• 100 grams Red cabbage
• 20 leaves Fresh mint leaves
• 20 leaves Fresh cilantro leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 100 grams Cooked rice vermicelli noodles
• 0.5 cup Peanut sauce

Directions

Step 1

Press the tofu to remove excess moisture. Cut the tofu into thin strips.

Step 2

In a pan, heat the sesame oil over medium heat. Add the tofu strips and cook until golden brown on all sides, about 5 minutes. Set aside.

Step 3

Peel the carrot and slice it into thin julienne strips. Cut the cucumber and red bell pepper into thin strips as well. Finely shred the red cabbage.

Step 4

Prepare the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain.

Step 5

Fill a large, shallow dish with warm water. Immerse one rice paper wrapper into the water for about 10-15 seconds, or until soft and pliable.

Step 6

Carefully lay the softened rice paper wrapper on a clean, flat surface. Arrange a small amount of tofu, carrot, cucumber, red bell pepper, and red cabbage horizontally on the bottom third of the wrapper. Add a small handful of rice vermicelli noodles and a few mint and cilantro leaves.

Step 7

Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, sealing the spring roll.

Step 8

Repeat this process with the remaining ingredients.

Step 9

Serve the spring rolls with peanut sauce for dipping.

Nutrition Facts

Serving size	(1075.0g)

Amount per serving	% Daily Value*
Calories	1156.5

Total Fat 46.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 12.1g
Cholesterol 0mg	0%
Sodium 3029.7mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 14.7g	0%
Total Sugars 38.4g
Protein 42.8g	0%

Vitamin D 0IU	0%
Calcium 506.1mg	0%
Iron 8.6mg	0%
Potassium 1773.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 14.3%

Carbs: 51.1%