vietnamese tofu spring rolls

The fillings here are quite flexible- feel free to swap in cucumber, bean spouts, or various types of lettuce.

adapted from



  • 1 lb extra firm tofu, rinsed and pressed
  • 1 Tablespoon vegetable oil
  • 1 packed cup napa cabbage, shredded
  • 1 packed cup carrots, julienned
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint or Thai basil or cilantro, or combination
  • 2 cups cooked thin rice noodles (or vermicelli noodles)
  • 12-15 rice paper wrappers


  • 1/4 cup hoisin
  • 2 Tablespoons peanut butter , almond butter, or cashew butter.
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 Tablespoon of hot water, if sauce is too thick


  1. Combine all ingredients for the peanut lime sauce in a bowl and mix.
  2. Heat the oil in a large skillet over medium-high heat. Cut the rinsed and pressed tofu block into 12-15 slices (one to lay flat in each rice paper roll).
  3. When the skillet is hot, add the tofu slices and cook 2-3 minutes per side, until golden brown. Remove the slices from the skillet and brush a thin layer of the sauce on the top of each slice.
  4. In a bowl, combine the napa cabbage, carrots, cilantro, and mint.
  5. To prepare the rolls, heat (to hot but not boiling) about an inch of water in a skillet large enough to hold a rice paper wrapper. Place a wrapper in the skillet for about 15 seconds, then carefully remove (I did so using a large spatula), transfer to a clean surface, and spread out as much as possible.
  6. On the bottom third of the wrapper, layer 2 mint leaves, the tofu (sauce side up), carrots, noodles, cabbage, and cilantro. Gently fold over once, tuck in the edges, and continue rolling until the seam is sealed (just like making a burrito).
  7. Place seam side down on a serving platter and cover with a damp warm towel to keep fresh. Repeat to create remaining rolls. Serve with remaining sauce.

Makes 12-15 rolls.

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