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Close up of rice paper rolls that are cut in half, filled with carrot, tofu, red cabbage, cucumber and lettuce.
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Vegan Rice Paper Rolls (Fresh Spring Rolls)

These vegan rice paper rolls are a fresh and nourishing summer meal! They’re completely customizable served with a deliciously creamy and flavorful peanut sauce.
Course Lunch, Main Course
Cuisine Vegan
Keyword Fresh Spring Rolls, Vegan rice paper rolls
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 Rolls
Calories 93kcal

Equipment

Ingredients

  • 1 batch marinated baked tofu *
  • 12 sheets rice paper
  • 3 cups lettuce (45 g) **
  • 1 cup carrot , thinly sliced or shredded (120 g)
  • 1 cup cucumber , thinly sliced or shredded (120 g)
  • 1 cup red cabbage , thinly sliced or shredded (120 g)
  • ¼ - ½ cup cilantro (8 – 16 g)
  • peanut sauce (to serve) ***
  • water (to soften rice paper rolls)

Instructions

Step 1: Prepare Marinated Baked Tofu

  • Prepare a block of extra firm tofu however you like. I like to use my recipe for marinated baked tofu.
    1 batch marinated baked tofu
  • Cook the tofu first so it has time to cool before assembling the rice paper rolls.

Step 2: Prepare Peanut Sauce

  • After the tofu is cooked (or while it’s cooking) prepare a batch of peanut sauce.
    peanut sauce

Step 3: Prepare Other Ingredients

  • Next, prepare the other ingredients you’ll include in your rice paper rolls. I use lettuce, carrot, cucumber, red cabbage and cilantro. Use any vegetables you like.
    3 cups lettuce, 1 cup carrot, 1 cup cucumber, 1 cup red cabbage, ¼ - ½ cup cilantro

Step 4: Make Rice Paper Rolls

  • To assemble rice paper rolls, add water to a large plate or wide bowl.
    water
  • Dip the rice paper into your water, so water touches all parts of the rice paper. Place the damp rice paper onto a cutting board or other surface.
    12 sheets rice paper
  • Add filling ingredients to the center of your rice paper; leave room on all edges for rolling and try to create a rectangle shape with the ingredients.
  • To roll, fold in the right and left edges of the roll, over the short end of the rectangle of ingredients. Then, pick up the back edge of the rice paper (closest to you) and fold it up and over the filling. Hold the folded in edges while you do this to keep the wrap tight.
  • Roll the rice paper forward, over all the filling, towards the top edge. Secure the rice paper by making sure it’s pressing into itself. (Watch the short video below for a visual on how to roll rice paper.)
  • Repeat for all 12 rolls.

Notes

*Or any cooked tofu you like.
**Can use salad mix, coleslaw mix or any leafy greens you like/ have on hand.
***Nutrient analysis is conducted for the spring rolls only and you should consider additional information related to your sauce of choice. If you make a batch of my peanut sauce, it makes more than enough for 12 rolls.
The cook time assumes the tofu is already marinated/ ready to cook.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Roll (1/12 of recipe) | Calories: 93kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2348IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 1mg