Im a reporter, so I made the entire recipe to last me two days of late-night hours at work. Its very difficult to find that kind of sauce here. Let me know if you give it a try, Eileen! I used creamy peanut butter instead of almond butter and the sauce turned out delicious. Easy, oil free, and delicious. I will definitely be making these again. The rice paper was tricky the first time, but your tips helped a lot. These look like the ultimate spring rolls! Hope that helps! And I dont like Red, yellow or green peppers, what vegetable would you recommend replacing it with? Indeed it is!
And Ive never put tofu in spring rolls- will try ! Darlene, No way this recipe takes 30 minutes!!! Go on Youtube and check out a few Vietnamese people demo-ing rolling technique. Ill definitely be making this again :D. SO GOOD. Thanks for a great recipe totally worth the prep! And the sauce is amazing, I could eat it with a spoon! I wish we had a garden for herbs. That was actually my original concept but spring rolls are so much more fun to eat! Frying and then quickly cooking the tofu in the satay sauce is one of the best ideas! These rolls are going to be my go-to lunch from now on. Cant wait to try these.. Made these last night and they were so delicious! These look delicious! Were so glad you enjoyed it! Thank you!! Well done! these are awesome. That will definitely not stop me from making these again. I had some leftover satay sauce from another meal during the week so I decided to make this one.
Thank you for this post and these great memories. Love it! So yeah, just had to stop by and give you props for yet another amazing recipe. Sexiest tofu Ive seen all week, folks. YumI just tried the almond dipping sauceso goodcant wait to try it all together! Ive been a workaholic for many years and finding this website has been the best stress-reliever! The rolls were good but the tofu was insane, will be making again. I skipped a few steps in the recipe, omitting the oil and corn starch and the glaze. But delicious! 30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. Will the tofu stay crispy overnight? It is a bit of work but totally worth it. It was an absolutely delicious meal and I found myself saying, man, that was so good! several times throughout the evening! Wow, how woefully arrogant andinaccurate.
Flavorful, crisp, delectable, and so fresh and perfect for spring and summer. Tasty! It was well worth the work that went into cooking/prepping it this evening. Hope you give it a try, Emma! Fortunately, I can find a wonderful and savory alternative from this post. xo. It looks seriously delicious alone. Light, flavorful and healthy. And if they are nice maybe I will even share with my co-workers! It can take a little practice to master the spring roll wrappers. Ive made these twice in week :). Will make again!
I made this last night and it was a big hit! Thank you for sharing! I am impressed with the tofu and sauce for sure. Thanks, Ill make them soon! The recipe took us a little longer because we always like to make Vietnamese pickled carrots and I had to chop the carrots (note to self, buy shredded carrots!) This was really good! I dont have almond butter. Any suggestions?
It doesnt stay too well in the fridge in my experirence. I absolutely adore spring rolls. This was the best tofu Ive made so far! Awesome recipie, I made it this morning for a pot luck and it was gone within minutes! Vegan approved Sooooo good!!!! The crispy tofu turned out really great Have had similar style in restaurants and didnt realize it was so easy to make!!
Now thats (healthy) livin. I would recommend a little bit in the sauce for anyone thats not a strict vegetarian. The fresh mint leaves really give these rolls a fresh taste! It stores well too. Thanks for sharing, Keely! Looking forward to getting better at wrapping! Gorgeous photos, lady. Great idea, Narwan! Just made them with the kids! That looks so tasteeee! Cant wait thanks! Will it taste as good if I use the peanutbutter sauce on the tofu instead of the one with almondbutter? As I get ready to make these again, I realized I hadnt left a review, sorry! That tofu! They are super filling and with a bit of soup on the side, Ill be full all day from lunch. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. These look awesome! I simply dry fried the tofu before marinating it in the sauce.
I have never cooked tofu before. I am planning to plant mint this summer and can never decide what type is most versatile: peppermint, spearmint, or sweet mint. I love fresh spring rolls but must advise against adding tofu back to skillet with coating/glaze the sugar in the sauce burns the tofu black on contact with skillet. Next time, would you mind leaving a rating with your review? Cant wait to make again! Thank you for the lovely review, Donna! These rolls are simple, fresh and filling. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. But this recipe has become a favorite of ours, and we truly enjoy the nut butter sauce, without a trace of woeful arrogance or superiority, but were funny that way. Thanks so much for sharing! These are perfect for hot summer weather I wrapped them individually in saran wrap for the picnic and they held up great. Really hated the flavours and the rice paper rolls tasted like glue. Have you used them before? We use peanut butter instead of almond butter and add a bit more chili sauceso good. I love these :) In Australia, in our Vietnamese restaurants they use basil leaves as well as coriander and mint and some weird saw tooth green thats slightly peppery and delicious (I have no idea what its called). More of the sauce stayed with the tofu.
Glad you liked these, Tessa. I ll be checking out more recipes. At first I didnt care too much for it, but it was good with the rolls. OMG this was sooooo good! so glad you enjoyed them! I LOVE this recipe. Hi. The one I used was very gummy and it ruined the otherwise lovely rolls! Yum!!! Hi Cat, we dont think the texture will be quite as pleasant, but it should work okay! Nut sauce was good. The dipping sauce was also great! I cant wait to make them again (and hopefully get better at rolling them!). Add tofu back to the skillet over medium heat and add sauce/glaze, stirring to coat. Is it feasible to make these about half size by cutting the wrapper in half? That spicy tofu sounds fantastic! Ah, thanks Lisa! These are Vietnamese Summer Rolls. Great results (such as carrots, red pepper, and cucumber), brown sugar, agave, or honey if not vegan. Made these for Easter because they are colorful and yummy. My tofu didnt turn out as crispy as yours, but it was still good. They were not difficult (other than my clumsy wrapping), but they took me much longer than 30 minutesworth it though! Really good sauce too. It may take a little practice, so dont feel bad if your first few attempts are a fail! Going on my to make list! I made this with peanut butter instead of almond and it was incredible! Thank you for the delicious recipe!! Im really tempted to go to the asian grocery store and buy all the rice-y things right now.
These little fresh, chewy goodies are what I crave when I say I want thai food. Thanks so much! We appreciate it :). Number one: Never have I ever tasted tofu so delicious (and to think, I made this with my own two hands!) Another new component is the dipping sauce. Theyre, Perfect for warmerweatherFreshFillingCustomizable by seasonSatisfyingFlavorfulHealthyVegan / GFSavory-sweetMintyHerby& Wonderful. Do you have some vietnamese catfish recipes? Now i know the secret to restaurant style crispy tofu: cornstarch. Its a squeeze on the 30 minutes, but spring roll pros can do it! Im addicted to your site! My daughter and I are on a 21 day cleanse- and this was a perfect recipe for us. I love your beautiful photography and your friendly writing style and clear instructions. Genius! Definitely did not take 30 minutes. One suggestion is to make sure the water isnt too hot and they dont soak too long- that can make them more prone to breaking. So easy and versatile you can easily customize with whatever veggies you have on hand. Thank you for sharing, Sar! It is not possible for me to buy almond butter since they dont sell it over here. I would imagine the brand and freshness might be a factor as well. I will definitely make this again! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thank you!! Tofu really added to the flavor, would be ok with out the tofu, but the tofu made them amazing. My kids now request them! What variety of mint is best in this recipe?
Dana, This is a great recipe and pics are fantastic, but so you know that tofu is made of genetically modified soy? Its time consuming but so relaxing at the same time. These are so amazing. xo. Thanks so much for the lovely review, Babs! The result was a tender, slightly crispy, perfectly seasoned tofu thats waybatter than raw without being too complicated. I made this today and it was delicious! I used cashew butter instead of the almond better and it worked great. We noticed something was missing, which I realized was fish sauce. I also used rice instead of noodles came out great and cut way down on prep time. The fresh veggies in the spring roll pair perfectly with the almond butter dip. Glad you enjoyed them, Rachel! Beautiful photos and excellent instructions. The tofu and sauce really make it. Thank you for this amazing recipe :), So wonderful! Ive been a vegetarian for about 10 years now, and just last week I made the leap to vegan. And I made some chicken for the filling for my boyfriend. I made these tonight minus the mint and cilantro (added avocado!) Your white photo backgrounds always perfection! Ill definitely make it on its own as well. Even my adamant carnivore of a brother had to admit the tofu was tasty. I looove Asian food, and the look amazing! I didnt have herbs like mint so I left those out and they still turned out great. Or is there another mint out there? Especially with mint. haha yes! Love to hear this. Plus it wont get the kitchen all hot. Then, I tossed it in my savory almond butter dipping sauce and gave it another flash fry in the pan.
Its not the easiest recipe, but its worth the work. You really do make tofu that tastes good! Im hoping to start my own food blog. I have leftover brown rice can I substitute it instead of thin rice noodles? It tastes different with the way this is prepared. Thanks for sharing Jan! Notify me of followup comments via e-mail. The spring rolls are amazing but the almond butter tofu really steals the show. My only feedback is that doing all of this definitely takes more than 30 minutes. i just made these and my oh my are they delicious! Thanks MB!!! Hooray!
I couldnt get the sauce quite right so I used a ginger dressingIm terrible with sauces (even with a recipe). Have a question? Thanks for sharing, Dan! These are amazing! Glad you liked these, Ali. I didnt and wouldnt change a thing. These were FANTASTIC! Fresh spring rolls (also known asgi cunor summer rolls) are a common Vietnamese dish, but the concept isbelievedto have originated in China. <3, These look so tasty, vibrant and full of flavour!! Thanks for sharing this recipe! So if I made a bunch up on a Sunday afternoon/evening, and then put the in the fridge to take to uni for lunch, I could have them til say Wednesday? Use ctrl+f or +f on your computer or the "find on page" function on your phone browser to search existing comments! i cant have anything with almonds. These are really good spring rolls, im used to the peanut sauce but almond sauce tasted delicious as well ( but it has a strong taste compared to peanut ) Added more spice and soya sauce to the sauce then said, I always assumed the vinegar-based dipping sauce was the standard Vietnamese way. These spring rolls tasted fantastic hot, and, in my opinion, just as magnificent when cold. Thanks so much for sharing! DO NOT SEPARATE LAYERS OF SPRING ROLLS WITH PAPER!!!! As I didnt have almond butter I uses peanut butter for the dip instead and that worked too :). These look all kinds of awesome :) I love the way you cooked the tofu and the usage of almond butter is so unique, but totally something Id prefer to peanut in this recipe! They seemed a bit intimidating at first, but came together pretty quick. Remove from skillet and set aside. Made for a fantastic soy and and gluten free meal. Ill definitely will be making this more often! Check out this tutorial! Hubby and I devoured them for dinner tonight. We dont like tofu- but this was seriously a happy surprise. Typically, Vietnamese spring rolls come with a vinegar-based sauce, but, sorry no.. The whole package is quite delicious! Next time I will probably double the amount of sauce, as we started to run out (it didnt help that we were licking it off of our fingers). <3 <3 <3. Mine were not attractive but they tasted sooooo good!! I added shrimp for those who dont like tofu, and I also included diced mango, and everyone enjoyed it. Were so glad you enjoy it! What Im wondering: instead of frying up the tofu with the sesame oil and corn starch, taking it out of the pan and then returning it to the pan with the AWESOME glaze, how about soaking the dried/pressed tofu rectangles in the AWESOME glaze and cornstarch and then adding them to the hot sesame oil? 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A heartfelt thank-you from one foodie to another. Amaziiing! The tofu is amazing cooked in the sauce! I had some difficulties with the spring rolls at first, but after a few tries it got easier. Were glad you enjoyed it! Loved them! Apparently I did not reply to the comment I intended to reply to. To prevent the rolls from breaking as easily, make sure the water you are soaking them in isnt too hot and try soaking for less time. Repeat until all fillings are used up about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size). Xo. They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce. Assembling the rolls might take 15 minutes, but the prep work took me at least 1 hour. Yummy!! Not to mention, I usually love hot and savoury foods something I was willing to sacrifice in the name of trying something new. So delicious and fresh. I make them for 6 of us and they stick together and rip. Thank you! It gave these so much flavour and my son wouldnt believe me when I said I used tofu instead of chicken! Such intense and complimentary flavor and so light! Ill admit I was a little skeptical about the almond butter, but it definitely made the sauce taste awesome. This is a great recipe, and Im making it again!!!
one of the best recipes of all time!! SEPARATE EACH LAYER WITH A PLATE!!!! Cant wait to try this one, looks soo good! My partner said that I knocked it out of the park with these rolls. I made them but with your peanut ginger sauce (from your rainbow roll recipe)! This dish is so fresh and indeed, can be eaten anytime! Love the inclusion of thread noodles also. Made these spring rolls for dinner last night and they were so fun to make and so, so good. This is my first time trying one of your recipes and it was AWESOME!!
Im assuming its not done with bare hands, since the water is super hot. :), Would you please add more raw food on your site Dana, Ive become a vegan 5 years ago due to my health and included raw dishes as well. Thanks for another great recipe. This was fantastic!! do you have any tips on how to avoid this issue? So delicious! Thanks for sharing! I have never attempted to add crispy tofu and can just imagine how amazing this addition tastes :) Pinned! Im a vegetarian and allergic to soy any suggestions on a substitute for the tofu (aside from just leaving it out)? Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. In fact, I got up this morning and made more dipping sauce for our remaining rolls. But they are not Vietnamese Spring Rolls. Yay! Maybe a date night meal not for the speedy weeknight dinner. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). Ive been looking for the best crispy tofu recipe and this has to be it.
These were so delicious! Id say if your rice papers tasted like glue you bought a brand that wasnt so great or fresh? Love a simple fresh veggie spring roll and that sauce so good! thanks for sharing, Samantha! But the peanut sauce is the true star of the show. ;), Thank you for the best & easy to make recipes, love them. Were so glad you enjoyed them! Ive been following your blog for a while now and your recipes all sound so yummy, this is the first I actually tried making. I MADE A MISTAKE!!! Thank you! I made these yesterday for a picnic and they were magnificent! My wheels are turning. He was very skeptical the minute I said tofu. All 6 of these rolls are gone. Thanks for the recipe! Very nice recipe added some sesame seeds and soya sauce to the carrots, cucumber and capsicum for a tangy taste. Flip them once during baking, and cut them into squares for a more evenly cooked texture. Its not as nut buttery as yours but its definitely a great shortcut. Not sure if youve ever had real Vietnamese spring rolls before, but the type of spring rolls that served as your inspiration for this post are usually served with a peanut sauce, not a vinegar sauce. Leftovers store well individually wrapped in plastic wrap, though best when fresh. These look great! These are amazing! PS: We didnt use the peanut sauce, instead.
The only downside was they definitely took longer than the 30 mins mentioned! Do you think I could use collard greens in this? This is bringing back fond memories of my trip to Ho Chi Minh city a couple of years back.
The almond butter sauce is AMAZING. Thanks for sharing your experience, Jodi! Now I know! Which ingredients can you prep ahead of time, so we can make the rolls together and just have everything laid out? All in all this recipe probably took me an hour to make. :), im not a big spring roll person, but these look amazing! Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). The cornstarch coating makes it a little crispy and the sauce is a nice addition and helps add flavor to the filling. Thanks for the great recipe! And youll have rolls that you can easily take placesto a barbecue, a beach, a car trip. It was my first time making rice paper rolls, so the first ones were a disaster, but after a bit of practice they looked fine and quite fun to make. The tofu went right from the marinade into the spring rolls. Inside youll find: Super thin rice noodlesMintCilantroRed pepperCarrotCucumber& Crispy almond butter tofu. I Love vietnamese spring rolls! I just made these last night. on a plate. This tofu would be so good just on top of some cold vermicelli noodle salad, I made this last week and it was AMAZING!
Thanks for the great recipe! I cant wait to try them. This one, as they all do, hit it out of the park. I love the colours and all the different flavours.
I used avocado cut in small strips, roll in gluten free panko and fried (pan fried in oil). Oh and my three boys all got down on it, as well (ok, the littlest ended up dunking his in teriyaki sauce, ugh). The recipe definitely takes longer than 30 min to make more like 45 to 60 min, especially if this dish is new to you. The sign of an excellent rollfrom the point of view of a Vietnamese personis the tightness of the roll. If you dont have friends, go make some by sharing these treats with them. My boyfriend and I are experimenting with veggie dishes while not being vegetarian ourselves. We have made these 3 times already! I think that should work! Hey, there. Made these for lunch, DELICIOUS! I will definitely be making these again and they will be on my favorite list. Soooo delicious, just made them tonight for dinner and I am looking forward to having them for lunch! I already had my veggies prepped so it was a breeze to make. Thanks so much for the lovely review and for sharing your experience, Danielle! Thanks for sharing :D. A great use for all these veggies that are ripening in the garden. We loved them. I added chopped peanuts to my rolls which were a nice addition. these rolls look to die for!! I tried these today and I love them. Thank you minimalist!! And share them with friends. Theyre a little time-consuming, but well worth it for the finished product. xo. If i want to make this for a party, how long in advance can i prepare these and how do i store it?
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). These were yum but man there was a lot involved. I used my homemade almond butter and the flavor was excellent. Being an avid foodie, I searched far and wide for the best vegan recipes to satisfy all my cravings after making the switch. I even just use the crispy tofu portion of the recipe just as a protein for other dishes. Thank you! Thanks so much for sharing! Thank you for your simple, healthy recipes. It turned out great and I have gobbeled down 3 and have not finished rolling them yet? Such great insight! Lovely idea! The spring roll wrapper was a little fussy and I lost 2 to tears & sticking, but they were worthy sacrifices for this dish. I just tried this recipe.
I stick mine between two small boards in a drainer over the sink and put a heavy saucepan of water on top and leave it for the afternoon. Thanks for breaking down all the steps to make it simple and less intimidating. Who can resist? Awesome recipe, making it for the fourth or fifth time! Again, I have won awesome girlfriend points for cooking his favourite food! This was my first time making tofu, and I really liked the way it turned out. You should try with the tofu. And Ill have to try these on my boyfriend! It pairs perfectly with the spring rolls and is so delicious. Let me know if you give it a try! These look great! Definitely a keeper for a meat free tasty meal. It took me a bit to learn how to wrap them tight. Thank you so much, this recipe was so simple and so delicious will do it again for sure, thanks for posting! This stuff is MAGICAL. Thanks for all kinds of inspiration :). And perfect for me and my sister with our peanut allergies. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Thanks so much, Claire! First time commenting, though Ive made quite a few of your awesome dishes. This is helpful! Planning to make them tonight. They look beautiful and deicious!
The final result made it worth it though!
This is my kind of soul food too!! I can only imagine how good the whole package must be with the veggies, vermicelli and dipping sauce!
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