Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

Veggie Spring Rolls

These flavor-packed Veggie Spring Rolls are the perfect summer snack or party appetizer!
Prep Time45 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: Vietnamese
Servings: 12 rolls
Calories: 112kcal
Author: Ginnie


For Almond Butter Sauce:

  • 1/4 cup almond butter (or natural peanut butter)
  • 2 tablespoons soy sauce*
  • 2 tablespoons water
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey**
  • 1/2 teaspoon crushed red pepper flakes

For Spicy Sweet and Sour Sauce:

  • 1/4 cup rice vinegar
  • 2 tablespoons honey**
  • 1 teaspoon sriracha

For Veggie Spring Rolls:

  • 4 ounces thin rice noodles
  • 1 (6-ounce) package baked tofu, cut into 24 thin slices
  • 2 small red peppers, julienned
  • 2 medium carrots, julienned
  • 1 cup basil, julienned (try Thai basil, if you can find it)
  • 3/4 cup mint, leaves only
  • 1/2 cup cilantro, leaves only
  • 1 small head butter lettuce, sliced
  • 1 package rice paper wrappers


Prepare Almond Butter Sauce:

  • Whisk together almond butter, soy sauce, water, vinegar, sesame oil, honey, and crushed red pepper flakes until smooth. Set aside.

Prepare Spicy Sweet and Sour Sauce:

  • Whisk together vinegar, honey, and sriracha until combined. Set aside.

Prepare Spring Rolls:

  • Bring a kettle of water to a boil.
  • Place rice noodles in a large bowl; cover with boiling water. Let sit for a minimum of 2 minutes or until tender.
  • Transfer noodles to a colander, then rinse well with cold water. Drain well.
  • Using a knife, give the noodles a couple chops (so they aren't super long) and set aside.
  • Arrange tofu and vegetables on a platter or cutting board for easy assembly.

Assemble Spring Rolls:

  • Fill a large, flat pan or dish with warm water (a large skillet works well).
  • Submerge one rice paper wrapper completely in warm water. Remove from water and set on a flat surface. Let the wrapper sit for a minute or two, or until softened.
  • When the wrapper is soft, place a few cilantro or mint leaves across the center of the wrapper.
  • Top the herbs with a couple slices of tofu.
  • Top tofu with: a little red pepper; a few carrots; and a little basil, cilantro, and mint (in that order).
  • Place a small handful of rice noodles over herbs.
  • Cover the noodles with a little lettuce.
  • Roll up the rice paper wrapper (being careful not to tear it) like a burrito: fold the lower half of the wrapper over the ingredients; then fold in ends; and finally, roll up as tightly as possible.
  • Repeat process with remaining ingredients.
  • Serve Spring Rolls immediately (or store in an airtight container) with dipping sauces. Enjoy!


*Substitute soy sauce with tamari to make this recipe gluten-free.
**Substitute honey with maple syrup to make the dipping sauces vegan.
***Calories are approximate and do not include dipping sauces.


Calories: 112kcal
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