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
Prep Time
45 mins
Total Time
45 mins
 

These flavor-packed Veggie Spring Rolls are the perfect summer snack or party appetizer!

Course: Appetizer, Main Course
Cuisine: Vietnamese
Servings: 12 rolls
Calories: 112 kcal
Ingredients
For Almond Butter Sauce:
  • 1/4 cup almond butter (or natural peanut butter)
  • 2 tbsp soy sauce*
  • 2 tbsp water
  • 1 tbsp seasoned rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey**
  • 1/2 tsp crushed red pepper flakes
For Spicy Sweet and Sour Sauce:
  • 1/4 cup rice vinegar
  • 2 tbsp honey**
  • 1 tsp sriracha
For Veggie Spring Rolls:
  • 4 oz 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
Instructions
Prepare Almond Butter Sauce:
  1. 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:
  1. Whisk together vinegar, honey, and sriracha until combined. Set aside.

Prepare Spring Rolls:
  1. Bring a kettle of water to a boil.
  2. Place rice noodles in a large bowl; cover with boiling water. Let sit for a minimum of 2 minutes or until tender.

  3. Transfer noodles to a colander, then rinse well with cold water. Drain well.

  4. Using a knife, give the noodles a couple chops (so they aren't super long) and set aside.

  5. Arrange tofu and vegetables on a platter or cutting board for easy assembly.

Assemble Spring Rolls:
  1. Fill a large, flat pan or dish with warm water (a large skillet works well).

  2. 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.

  3. When the wrapper is soft, place a few cilantro or mint leaves across the center of the wrapper.
  4. Top the herbs with a couple slices of tofu.
  5. Top tofu with: a little red pepper; a few carrots; and a little basil, cilantro, and mint (in that order).

  6. Place a small handful of rice noodles over herbs.

  7. Cover the noodles with a little lettuce.
  8. 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.

  9. Repeat process with remaining ingredients.

  10. Serve Spring Rolls immediately (or store in an airtight container) with dipping sauces. Enjoy!

Notes

*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.