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–+ servings

Healthy Vegan Spring Rolls

Just like the Pho Restaurant spring rolls, but veganized! Its fresh, simple, and can be made how ever you would like it to be. Always served with a side of peanut sauce!
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Appetizer, lunch, Side Dish
Cuisine vietnamese
Servings 8 rolls
Calories 345 kcal

Equipment

  • Pan
  • measuring cups & spoons
  • few medium-large bowls
  • cutting board
  • knife

Ingredients
  

  • 8 rice wraps
  • 1 cucumber
  • 1 carrot
  • 1 avocado
  • 4 tbsp. Cilantro
  • 8 green leaf leaves
  • 1/3 cup shredded red cabbage
  • 14 oz. extra firm tofu half of one block

Sauce

  • ¼ cup peanut butter
  • 3 tbsp. Tamari
  • 1 tbsp. Rice vinegar
  • 2 tbsp. Hot water
  • ¼ tsp salt or a dash of salt

Marinate

  • 3 tbsp. tamari
  • 3 tbsp. coconut aminos
  • 1/4 cup vegetable broth
  • 1 tbsp.. vegetable stir fry Optional

Optional Noodles

  • 10 oz. uncooked rice noodles or vermicelli

Instructions
 

  • Press or drain the water from the tofu by using a reusable towel. Cut the cucumber, carrot, avocado, and red cabbage into long thin pieces.
  • For the sauce, warm up the water in a mug in a microwave. In a bowl, add in the sauce ingredients. Mix and you have the sauce.
  • Slice the tofu into 8 pieces. Cut the tofu in half and divide them into four big pieces. Cut each piece in half to multiply into 8 pieces total. In a pan, add the marinate sauce and the sliced tofu. Cook for about 5-10 minutes on each side. If you want to fry it, instead of boiling see notes** While waiting begin step 4 below.
  • In a pot, add about 10 oz. of noodles with 3-4 cups of water to cook in or what the box instructions say to do. Once the noodles are cooked place them in an ice bath to cool. We do not want the noodles to be warm when placing in the wrapper!
  • Warm up warm water to submerge the rice wraps for 3-5 seconds (this will only work if the water is warm-hot temperature, but not enough to burn you!!). I used a wide enough pan to fit the wrappers. Normally, I use one wrapper but for this recipe it kept braking, so use two and plop them on top of each other.
  • On a flat surface, add the green lettuce, noodles, tofu, cucumber, carrot, red cabbage, avocado, and cilantro. fold the sides in first and then roll like making a burrito. Push back to have more space to use the rest of the wrapper to roll it and secure.
  • Serve with the sauce and that's it! Making all of them takes a few while.

Notes

  1. Fry Tofu: Marinate the tofu in a bowl with the ingredients and leave it sit for 30 minutes. Fry until it is golden brown with any type of oil. 
  2. Use two wrappers to prevent breakage. 
  3. Watch my YouTube video. Shows how I prepared the vegetables and how I constructed the spring rolls!

Nutrition

Serving: 1rollCalories: 345kcalCarbohydrates: 56gProtein: 10gFat: 9gSaturated Fat: 2gCholesterol: 2mgSodium: 488mgPotassium: 498mgFiber: 5gSugar: 9gVitamin A: 2973IUVitamin C: 10mgCalcium: 65mgIron: 2mg
Keyword easy healthy vegan recipes, vegan
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