These Fresh Veggie Spring Rolls with optional crispy tofu are a vibrant and refreshing dish that’s perfect as a light appetizer or snack. Packed with colorful veggies, herbs, and optional crispy tofu, each bite offers a delightful combination of textures and flavors. Paired with a creamy peanut dipping sauce, these spring rolls are as fun to make as they are to eat, making them perfect for a gathering or meal prep. They’re gluten-free, packed with nutrients, and customizable to your favorite fillings!
Ingredients:
Crispy Tofu (optional)
- 1 block (14 oz) extra-firm tofu, drained and pressed for 20-30 minutes
- 2 tablespoons cornstarch
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic (optional)
- 2 tablespoons of avocado oil (or your choice of cooking oil)
Spring Roll Filling
- 8 rice wrappers (8-inch diameter)
- 2 ounces dry vermicelli noodles
- 1 teaspoon toasted sesame oil (optional, for noodles)
- 1 large red bell pepper, julienned
- 2 Persian cucumbers, julienned
- 1½ cups finely shredded purple cabbage
- 1 large carrot, peeled and julienned
- 8 large butter lettuce leaves (or green leaf lettuce), stems trimmed
- ⅔ cup fresh mixed herbs (cilantro, basil, mint), whole or chopped
- 2-3 green onions, thinly sliced
- 1 batch peanut dipping sauce (or your favorite dipping sauce)
Instructions:
- Prepare the Crispy Tofu (Optional): Cut the pressed tofu into strips. In a medium bowl, toss tofu with cornstarch, sea salt, and optional garlic powder. Heat avocado oil in a skillet over medium-high heat, then add tofu and cook until golden and crispy on all sides, about 8-10 minutes.
- Cook the Noodles: Prepare the vermicelli noodles according to the package instructions, then drain and drizzle with toasted sesame oil for added flavor (optional).
- Prepare the Vegetables and Herbs: Julienne the bell pepper, cucumbers, and carrot. Shred the cabbage finely, and slice the green onions thinly. Keep the lettuce leaves whole or trim the stems as needed. Gather the fresh herbs.
- Assemble the Spring Rolls: Fill a shallow dish with warm water and submerge a rice wrapper for about 10 seconds, or until soft and pliable. Lay it flat on a clean surface. Layer the fillings starting with a lettuce leaf, followed by a small amount of noodles, vegetables, herbs, and tofu (if using). Fold the sides over the filling, then tightly roll from the bottom up to form a neat spring roll. Repeat for each roll.
- Serve: Serve the spring rolls with a batch of peanut dipping sauce or your preferred dipping sauce. Enjoy immediately for the freshest flavor and texture.
Conclusion:
These Fresh Veggie Spring Rolls with Crispy Tofu are a deliciously refreshing option for any meal or snack. Bursting with crisp vegetables and fragrant herbs, these spring rolls are easy to customize and make your own. The peanut dipping sauce adds a creamy, flavorful element, balancing the fresh ingredients perfectly. Whether enjoyed on their own or with friends, these spring rolls bring a satisfying bite of freshness that’s hard to resist.
Fresh and Flavorful Veggie Spring Rolls with Crispy Tofu & Peanut Sauce
Fresh and veggie-packed spring rolls filled withcrunchy vegetables, optional crispy tofu, and herbs, served with a creamypeanut dipping sauce for a healthy and delicious bite.
Ingredients
Crispy Tofu
- 1 block 14 oz extra-firm tofu, drained and pressed for 20-30 minutes
- 2 tablespoons cornstarch
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic optional
- 2 tablespoons of avocado oil or your choice of cooking oil
Spring Roll Filling
- 8 rice wrappers 8-inch diameter
- 2 ounces dry vermicelli noodles
- 1 teaspoon toasted sesame oil optional, for noodles
- 1 large red bell pepper julienned
- 2 Persian cucumbers julienned
- 1½ cups finely shredded purple cabbage
- 1 large carrot peeled and julienned
- 8 large butter lettuce leaves or green leaf lettuce, stems trimmed
- ⅔ cup fresh mixed herbs cilantro, basil, mint, whole or chopped
- 2-3 green onions thinly sliced
- 1 batch peanut dipping sauce or your favorite dipping sauce
Instructions
- Prepare the Crispy Tofu (Optional): Cut the pressed tofu into strips. In a medium bowl, toss tofu with cornstarch, sea salt, and optional garlic powder. Heat avocado oil in a skillet over medium-high heat, then add tofu and cook until golden and crispy on all sides, about 8-10 minutes.
- Cook the Noodles: Prepare the vermicelli noodles according to the package instructions, then drain and drizzle with toasted sesame oil for added flavor (optional).
- Prepare the Vegetables and Herbs: Julienne the bell pepper, cucumbers, and carrot. Shred the cabbage finely, and slice the green onions thinly. Keep the lettuce leaves whole or trim the stems as needed. Gather the fresh herbs.
- Assemble the Spring Rolls: Fill a shallow dish with warm water and submerge a rice wrapper for about 10 seconds, or until soft and pliable. Lay it flat on a clean surface. Layer the fillings starting with a lettuce leaf, followed by a small amount of noodles, vegetables, herbs, and tofu (if using). Fold the sides over the filling, then tightly roll from the bottom up to form a neat spring roll. Repeat for each roll.
- Serve: Serve the spring rolls with a batch of peanut dipping sauce or your preferred dipping sauce. Enjoy immediately for the freshest flavor and texture.