Country
Vietnam
Vietnam · Vietnamese
Fresh Tofu Spring Rolls
Fresh rice paper rolls with tofu, herbs, noodles and peanut dipping sauce.
- Vietnamese
- 35 min total time
- 4 base servings
- 1 version
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
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Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Fresh rice paper rolls with tofu, vegetables, herbs and peanut sauce.
Tofu and soy sauce declare soy; the dipping sauce declares peanuts.
Version
Contains
Ingredients
- 8 rice paper wrappers
- 250 g firm tofu Contains soy.
- 120 g rice noodles
- 8 lettuce leaves
- 160 g cucumber sticks
- 120 g carrot sticks
- 12 g mint leaves
- 70 g peanut butter Contains peanuts.
- 20 ml lime juice
- 15 ml soy sauce Contains soy.
- 45 ml warm water
Cooking method
Preparation
- Prepare fillings
Cook noodles, rinse them cool and cut tofu and vegetables into strips.
- Make sauce
Whisk peanut butter, lime juice, soy sauce and warm water until smooth.
- Soften wrapper
Dip one rice paper wrapper in warm water until flexible.
- Fill
Layer lettuce, noodles, tofu, vegetables and mint in the center.
- Roll
Fold the sides in and roll tightly. Repeat with remaining wrappers.
Frequently asked questions
Can I make them ahead?
They are best fresh, but you can prepare fillings ahead and roll before serving.
How do I stop wrappers tearing?
Do not oversoak them and avoid overfilling.
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