Vegan Gluten-Free Tofu Spring Rolls

Why You’ll Love This Recipe

These spring rolls are a beautiful blend of textures and flavors—crunchy, chewy, fresh, and savory all in one bite. They’re naturally gluten-free, vegan, and customizable to whatever veggies you have on hand. Best of all, they’re fun to make and even more fun to eat, especially when paired with a bold dipping sauce like peanut, hoisin, or chili-lime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the spring rolls:

• Extra-firm tofu (pressed and sliced into strips)
• Tamari or gluten-free soy sauce
• Sesame oil
• Rice paper wrappers
• Rice noodles or vermicelli (optional)
• Carrot (julienned)
• Cucumber (julienned)
• Red bell pepper (thinly sliced)
• Avocado (sliced)
• Purple cabbage (shredded)
• Fresh herbs (mint, cilantro, or Thai basil)
• Lettuce or spinach leaves

For the dipping sauce (peanut version):

• Peanut butter
• Tamari or gluten-free soy sauce
• Maple syrup
• Rice vinegar or lime juice
• Garlic (minced)
• Water (to thin as needed)

Directions

1. Cook the tofu:
   • Heat sesame oil in a skillet over medium heat.
   • Add tofu strips and cook for 3–4 minutes on each side until golden and crispy.
   • Add a splash of tamari and cook for another minute. Set aside to cool.
2. Prep the noodles and vegetables:
   • If using noodles, cook according to package instructions, then rinse with cold water and drain.
   • Prepare and arrange all vegetables and herbs for easy access.
3. Assemble the rolls:
   • Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 5–10 seconds until just soft.
   • Lay it flat on a clean surface or damp towel.
   • Layer lettuce, noodles (if using), tofu, and vegetables in the center. Top with herbs and avocado.
   • Fold the sides in, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers.
4. Make the dipping sauce:
   • Whisk together peanut butter, tamari, maple syrup, vinegar or lime juice, garlic, and enough water to reach a creamy, dippable consistency.
5. Serve:
   • Arrange spring rolls on a platter with dipping sauce on the side. Serve immediately.

Servings and timing

This recipe yields 8–10 spring rolls.
Prep time: 25 minutes
Cook time: 10 minutes
Assembly time: 20 minutes
Total time: 55 minutes

Variations

• Spicy rolls: Add sliced jalapeño or a dash of sriracha to the filling.
• Fruit twist: Add mango or pineapple for a sweet, tropical flavor.
• No tofu: Use tempeh, mushrooms, or chickpeas instead.
• No peanut: Use sunflower seed butter or tahini for a nut-free dipping sauce.
• Crispy version: Brush with oil and bake for a crunchier take (note: rice paper may harden).

Storage/Reheating

These spring rolls are best enjoyed fresh but can be stored in an airtight container lined with a damp paper towel for up to 2 days in the refrigerator.
Wrap individually in parchment paper or plastic wrap to prevent sticking.
Dipping sauce can be stored in the fridge for up to 5 days.
Do not freeze or reheat assembled rolls, as rice paper becomes brittle or mushy.

FAQs

Can I make these ahead of time?

Yes, but they’re best assembled no more than 1 day in advance. Wrap individually to keep fresh.

Why are my rice papers tearing?

You may be over-soaking them. Dip only until soft and pliable, not mushy. Handle gently when rolling.

Can I skip the noodles?

Yes, the rolls are still delicious and light without rice noodles.

Is tofu necessary?

No, you can replace it with tempeh, edamame, or skip it for a lighter, all-veg version.

What’s the best dipping sauce alternative?

Try sweet chili sauce, hoisin-lime, or soy-lime vinaigrette for a different flavor.

Can I use frozen tofu?

Yes, thawed and pressed frozen tofu becomes even chewier and more absorbent—great for texture.

Are rice paper wrappers gluten-free?

Yes, most rice paper wrappers are naturally gluten-free. Always check the label to be sure.

Can I bake the rolls?

Not recommended for fresh spring rolls—rice paper tends to crisp and harden. Instead, enjoy them fresh or try spring roll wrappers meant for baking.

How do I store leftovers?

Wrap each roll in plastic or parchment, place in an airtight container, and refrigerate up to 2 days.

Can kids help with assembly?

Yes! Kids love building their own rolls and choosing their favorite fillings.

Conclusion

Vegan gluten-free tofu spring rolls are a fresh, flavorful, and fun-to-make dish that combines crunchy vegetables, protein-rich tofu, and herbs in every bite. With endless filling options and a crave-worthy dipping sauce, these spring rolls are perfect for light meals, parties, or meal prep. They’re healthy, delicious, and always a crowd-pleaser.

Vegan Gluten-Free Tofu Spring Rolls

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Vegan gluten-free tofu spring rolls are fresh, colorful wraps filled with crispy tofu, crunchy vegetables, herbs, and optional rice noodles, served with a creamy peanut dipping sauce. They make a light yet satisfying appetizer, lunch, or snack.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 8–10 spring rolls
• Category: Appetizer, Snack
• Method: Assembled, Pan-Fried Tofu
• Cuisine: Asian-Inspired

Ingredients

1. 8–10 rice paper wrappers
2. 1 block extra-firm tofu (pressed and sliced into strips)
3. 2 tbsp tamari or gluten-free soy sauce
4. 1 tbsp sesame oil
5. 1 cup rice noodles or vermicelli (optional)
6. 1 carrot, julienned
7. 1 cucumber, julienned
8. 1 red bell pepper, thinly sliced
9. 1 avocado, sliced
10. 1 cup purple cabbage, shredded
11. 1 cup lettuce or spinach leaves
12. Fresh herbs (mint, cilantro, or Thai basil)
13. 3 tbsp peanut butter
14. 2 tbsp tamari or gluten-free soy sauce
15. 1 tbsp maple syrup
16. 1 tbsp rice vinegar or lime juice
17. 1 garlic clove, minced
18. Water, as needed to thin sauce

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Instructions

Heat sesame oil in a skillet over medium heat. Cook tofu strips for 3–4 minutes per side until golden and crispy. Add tamari and cook for 1 more minute. Set aside.

1. If using noodles, cook according to package instructions, rinse with cold water, and drain.
2. Prepare vegetables and herbs, arranging them for easy assembly.
3. Dip a rice paper wrapper in warm water for 5–10 seconds until just soft. Place it flat on a clean surface.
4. Layer lettuce, noodles (if using), tofu, vegetables, avocado, and herbs in the center.
5. Fold in the sides, then roll tightly from the bottom to form a spring roll. Repeat with remaining wrappers.
6. In a small bowl, whisk peanut butter, tamari, maple syrup, vinegar or lime juice, garlic, and water until smooth and creamy.
7. Serve spring rolls immediately with dipping sauce.

Notes

• Add sliced jalapeños or sriracha for spicy rolls.
• Swap tofu with tempeh, mushrooms, or chickpeas if preferred.
• Use sunflower seed butter or tahini for a nut-free sauce.
• Best enjoyed fresh—store for up to 2 days wrapped individually in parchment or plastic.

Nutrition

• Serving Size: 1 roll with sauce
• Calories: 160
• Sugar: 3g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg