Vegan Spring Rolls

5 from 2 votes

You will love these vibrant vegan spring rolls with a colorful pink tofu, rainbow veggies, and a mouthwatering peanut sauce.

Prep Time25

Assembly15

Total Time40

Course: Appetizer, Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings: -12 spring rolls

Calories: 119kcal

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.

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.

⭐️For easy step-by-step photos, scroll above!

Other notes:

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.

*Nutrition facts calculated to make 10 spring rolls. Peanut sauce NOT included in calculation.