We’re making these Vietnamese spring rolls at least one or twice every week because they’re so refreshing, easy to make and perfect for summer! This recipe is quite simple, but if you use avocado or any other raw veggie instead of the baked tofu, you can make it even simpler.
I tried Vietnamese spring rolls for the first time a few years ago and I didn’t like them, I don’t know why, maybe because I wasn’t vegan yet and I didn’t love plant based food as much as I do now or maybe they didn’t taste good, but when I tried them for the second time I fell in love with these amazing rolls.
We like to add tofu, avocado and raw veggies (greens, carrots, cucumber, cabbage, bell peppers, etc.), but some people also add noodles, rice or even steamed potatoes, it’s up to you. If you like this recipe, you need to try our summer rolls, they’re also delicious!
If you’re making Vietnamese spring rolls for the first time, you definitely need to take a look at the picture below. It may take a little practice at the beginning, but you can do it!
- Depending on the size of the rice spring roll papers you use, you’ll need to add more or less filling.
- If you don’t eat soy, use avocado instead of the tofu and some sea salt instead of the tamari/soy sauce.
- Use any raw veggies you want.
- I usually eat these rolls with some tamari or soy sauce and maybe with some wasabi powder.
- If you can’t find the rice spring roll papers, you can use nori sheets instead.
- Feel free to add any vinegar, sweetener or healthy fat you have on hand.
Vietnamese Spring Rolls
We’re making these Vietnamese spring rolls at least one or twice every week because they’re so refreshing, easy to make and perfect for summer!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 1-2
- 7 ounces sliced firm tofu (200 g)
- 6 rice spring roll papers
- 1 julienned carrot
- 3 romaine lettuce leaves
- 3.5 ounces julienned red cabbage (100 g)
- Black sesame seeds
- 2 tbsp tahini
- 1 apple cider vinegar
- 1 tbsp coconut sugar
- 1 tbsp ketchup
- 1 tbsp water
- 1 tsp tamari or soy sauce
- Preheat the oven to 390ºF or 200ºC.
- Slice the tofu, place it onto a baking sheet with parchment paper and bake for 10 minutes. Remove from the oven and let the tofu slices cool down.
- Pour room temperature water into a skillet or a shallow dish and immerse the rice paper to soften for about 40-50 seconds. The time may vary depending on the rice papers you’re using or the temperature of the water.
- Transfer to a dish or a cutting board and add the filling (carrot, lettuce, red cabbage and tofu).
- Roll everything up tightly as you can see in picture number 3. Repeat.
- We added some black sesame seeds for garnish.
- To make the sauce just mix all the ingredients in a bowl.
Did you make this recipe?
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