You will love these vibrant vegan spring rolls for a crunchy, fresh dinner with gorgeous eye-popping rainbow colors. They combine a vibrant pink tofu with crunchy spring and summer veggies and herbs, all wrapped harmoniously in a spring roll wrapper and dipped in a mouthwatering peanut sauce.
These vegan spring rolls (also called summer rolls) are one of my favorite vibrant meals for spring and summer! Who doesn't love that gorgeous vibrant color of the veggies and the unique pink tofu? I always order spring or summer rolls at vietnamese restaurants but homemade just seem to taste better (and inexpensive!)
Spring rolls are usually served with a peanut dipping sauce so I included a simply sauce recipe with this as well. You can make this recipe for a fun party or just you and your significant other.
If you enjoy these vegan spring rolls, you need to try out these other vibrant spring and summer recipes:
- This Pesto orzo salad is a fan-favorite and made with fresh arugula and sun-dried tomatoes.
- One of my favorite light lunches is this refreshing Chickpea Salad!
- Extra firm tofu: I highly recommend using this type of tofu for this recipe. You could also use medium tofu but not silken tofu.
- Rice paper wrappers: Make sure to get the largest spring roll wrappers you can find. You can find these at most grocery stores in the Asian aisle.
- Small beet: You just need one small, cooked beet to create that vibrant pink color!
- Veggies: In my recipe, I use shredded or julienned carrot, spinach, sliced cucumber, and sliced red pepper. Feel free to use other veggies you have on hand. Chinese cabbage or red cabbage would be great in this recipe or butter lettuce for a vibrant green.
- Rice noodles: Use small vermicelli rice noodles for your spring rolls. You can find these at most grocery stores (or Asian markets).
- Creamy peanut butter: For the peanut sauce, make sure to use a drippy, creamy peanut butter. You can sub peanut butter with almond butter if you prefer a peanut-free version.
- Soy sauce: For the peanut sauce, but you can also use tamari sauce or coconut aminos for a gluten-free version.
- Sriracha: For a little kick in the peanut sauce. You can also use chili sauce.
See recipe card for full ingredient list and quantities.
Pink tofu preparation:
Make sure to drain and press your tofu for at least 15-20 minutes (place in between paper towels or dish cloth with heavy object on top).
Cut your drained and pressed tofu into thin strips (¼-1/2 inch thick) and 4 inches in length.
Dip each piece of tofu in the marinade to ensure it is fully coated with the pink color. Place tofu pieces on a plate to marinate for 10-15 minutes while you prepare other ingredients.
1: Add 1 inch of warm water to the center of a deeper plate, pie plate, or baking sheet. Place the rice paper into the water and let it soak for 10-15 seconds. You want it to still have some "firmness" to it and not be too flimsy (it will soften on the counter too). Place the spring roll paper on slightly damp, flat surface before you begin to assemble the spring rolls.
2: Place 4-5 leaves of spinach (stems removed) on a line in the lower third of the paper.
3. Add a small amount of vermicelli noodles on top.
4. Place 2-3 slices of carrot and red pepper above the spinach and finish with cucumber on top.
5. Next, add the fresh herbs (cilantro and mint) on top of the noodles).
6. Add tofu above the red pepper/carrot.
7. Pull the bottom part of the rice paper over the veggies and squeeze it tightly.
8. Fold in the sides over the veggies.
9. Gently roll the the spring roll bottom over the pink tofu.
10. Continue to roll the tofu spring roll until it is completely sealed.
Final step: Continue with the rest of your rice paper rolls until you have used all your ingredients (or make as many as you desire for that time). Drape the completed vegan spring rolls with a damp paper towel to prevent them from drying out. Cut your rice paper rolls in half (if desired) on an angle to an elegant appearance.
Make the peanut sauce on the side. Enjoy the spring rolls with the sauce.
I recommend storing the ingredients in separate containers rather than pre-wrapping your spring rolls. They tend to get mushy and soft the long they sit. The pink tofu and veggies will be good for 1-2 days in an airtight container in the fridge.
To prevent rice paper rolls from becoming soggy, ensure your filling ingredients are dry and not overly wet. Also, avoid over-soaking the rice paper wrappers and assemble the rolls just before serving to maintain their crispness.
Ensure the rice paper is properly softened but still slightly firm when assembling the spring rolls. Handle the rice paper gently and avoid overstuffing the rolls, which can put too much pressure on the delicate wrapper.
Nope! The pressed tofu is actually already fully cooked. It is not necessary to cook it for this recipe.
- Feel free to customize with our vegetables in your spring roll: red cabbage, avocado, other leafy greens, bean sprouts, snow peas or snap peas.
- Other options for tofu: You do not need to make the pink tofu for this recipe. You can also make my Crispy Asian Tofu (that is an air fried crispy tofu with a great sauce).
- Noodle options: Vermicelli noodles are the classic noodle used for spring rolls but you can also use cooked ramen noodles for this recipe.
⇨ Other Delicious Recipes ⇦
♡ Did you love this recipe? ♡
Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.
Subscribe for more delicious recipes!
Vegan Spring Rolls
Spring Roll Ingredients
- 10-12 sheets large rice paper (spring roll wrappers)
- 4 oz vermicelli noodles
- 1-2 cups fresh spinach stems removed
- 1 small red pepper thinly sliced
- 1 cup julienned carrots
- ½ cucumber thinly sliced
- 1 bunch cilantro
- 1 bunch fresh mint
Peanut Dipping Sauce
- ½ cup drippy natural peanut butter
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 cloves minced garlic or ½ teaspoon garlic powder
- 1-2 teaspoon minced ginger or ginger paste or ¼ teaspoon ginger powder
- 1 teaspoon sriracha or chili paste
- 3-4 tbsp water as much as needed to thin
- Cut your drained and pressed tofu into thin strips (¼ - ½ inch thick) and ~ 4 inches in length.14 oz extra firm tofu
- To make your pink tofu marinade: Add your cooked beet, vegetable broth, miso paste, soy sauce, and garlic powder to a high speed blender. Blend on high for a few minutes and the marinade is smooth.1 small or medium cooked beet, ⅔ cup vegetable broth, 1 tablespoon miso paste, 2 teaspoon soy sauce, ½ teaspoon garlic powder
- Dip each piece of tofu in the marinade to ensure it is fully coated with the pink color. Place tofu pieces on a plate to marinate for 10-15 minutes while you prepare other ingredients.
Veggies, Noodles, & Sauce
- Cut all your veggies into thin similar sized strips.1 small red pepper, 1 cup julienned carrots, ½ cucumber, 1 bunch cilantro, 1 bunch fresh mint, 1-2 cups fresh spinach
- Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water and set aside.4 oz vermicelli noodles
- To make your peanut dipping sauce, simply mix all the ingredients together in a small bowl. Add more water as needed for desired consistency.½ cup drippy natural peanut butter, 2 tablespoon soy sauce, 2 tablespoon maple syrup, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1-2 teaspoon minced ginger or ginger paste, 1 teaspoon sriracha, 3-4 tablespoon water
- RICE PAPER: Add 1 inch of warm water to the center of a deeper plate, pie plate, or baking sheet. Place the rice paper into the water and let it soak for 10-15 seconds. You want it to still have some "firmness" to it and not be too flimsy (it will soften on the counter too).10-12 sheets large rice paper
- SPINACH: Lay out your softened rice paper on a slightly damp clean surface. Layer 4-5 spinach leaves in a row in the bottom ⅓ of the paper.
- VERMICELLI: Place the vermicelli noodles on top of the spinach.
- VEGGIES & HERBS: Add 1-2 cucumber slices on top of the noodles. Place a few carrot and red pepper slices just above the noodles so they are visible when you roll the wrap.Add a few pieces of cilantro and mint on top of the noodles.
- PINK TOFU: Shake/wipe off extra marinade and place one piece of pink tofu above the carrots/peppers.
- ROLL: Pull the bottom part of the rice paper over the veggies and squeeze it tightly. Fold in the sides over the veggies. Gently roll the the spring roll until it is completely sealed. *See photos above for clarification on rolling*Place completed spring rolls on a plate and cover with a damp paper towel to prevent them from drying.
- Slice your rolls in half, if desired, and dip in your the peanut sauce- yum! *Spring rolls are best enjoyed within an hour of preparing.
- Get the largest spring roll wrappers/rice paper wrappers you can find: like these on Amazon!
- To make this gluten-free: Use certified gluten free noodles and tamari or coconut aminos instead of soy sauce.
- Make ahead: You can make the peanut sauce several days in advance and veggies and tofu up to 24 hours in advance. However, the veggies and tofu are best if eaten freshly prepared. Wrapped spring rolls are best enjoyed within an hour of preparation, but can be covered in a damp paper towel to last a few hours to prevent drying out.
- Cooking your beet: If your beet is not cooked yet, you can simply roast it or boil it. For roasting: wash and peel your beet. Prick a few times with a fork and wrap aluminum foil completely around it. Roast at 400 F for about 1 hour. For boiling: Boil for 30-45 minutes until fork tender.