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Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls (vegan)

  • Total Time: 35 minutes
  • Yield: 4 1x


Vibrant, heavenly Vietnamese fresh spring rolls paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!


Units Scale
  • 12–15 sheets rice paper
  • 400 g firm tofu
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1 tbsp oil
  • 100 g rice noodles
  • 1 mango
  • 1 avocado
  • 1 cucumber
  • 1 carrot
  • 1 bell pepper
  • 15 g coriander
  • 15 g mint
  • 1/2 head of lettuce

For the dipping sauce

  • 2 tbsp crunchy or natural peanut butter
  • 3 tbsp hoisin sauce (sub with soy sauce)
  • 2 cloves garlic
  • 50 ml water (add more to make it thinner)
  • Juice from 1/2 a lime


Prepping the ingredients

  1. Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.
  2. Meanwhile, wash the mint and coriander leaves. Cut the cucumber, carrot, lettuce, avocado, mango and bell pepper into thin slices.
  3. Cook the rice noodles in boiling water according to package instructions.
  4. Cut the tofu into bite sized pieces, add the soy sauce and corn starch and mix together to combine.
  5. Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside.
  6. Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Make the dipping sauce

  1. Combine all the sauce ingredients and mix together. Put more water if you like a thinner consistency. Add the peanut pieces on top for decoration.

Make the spring rolls

  1. Dip the rice paper in the water for a few seconds, remove and transfer to a clean plate/cutting board.
  2. Put a small amount of each ingredient on one side of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll.
  3. You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce πŸ˜‰


The spring rolls do not freeze or refrigerated well as the rice paper gets really dry over time. You should eat them immediately or within 2 days, if they even last that long πŸ˜›

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Side Dish
  • Cuisine: vietnamese

Keywords: 30-minute meal, easy to make, healthy, rainbow veggies, summer meal, summer snack, vegan, vietnamese