Vietnamese Spring Rolls Crispy Tofu

3 minutes, 45 seconds Read

You want something that is fresh, tasty, and filling. You won’t feel bad afterward. That’s what I call (healthy) living.

I’ve never made Spring Rolls with so many herbs and flavors.

Fresh Spring Rolls: Their Origins

The Vietnamese love their fresh spring rolls, also known as Goi Cuon (summer rolls), but it is believed that the idea originated in China. They may have been a variation of Chinese egg rolls with Vietnamese flavors.

These are usually made from fresh vegetables, herbs, and protein, wrapped in rehydrated paper, and served with a sauce.

How to make these Spring Rolls

Normally, I would leave my Tofu uncooked, but this time, I did not. It got a crisp edge by coating it in cornstarch and then sautéing it with sesame oil. I then tossed it into my savory dipping sauce with almond butter and gave it a second “flash” fry in the pan.

It was perfect, tender, crispy, and perfectly seasoned. The Tofu was much better than raw, without being overly complicated.

I love a good peanut sauce for spring rolls, but since peanuts are a bit difficult to digest, I used almond butter instead. It’s still delicious and the perfect balance of sweet and savory. What’s there not to like?

Serve them with almond butter sauce to make them even more delicious. Who can resist this?

Okay? Please share them with your friends. Share these tasty treats with your friends if you don’t already have any. These treats are easy to store and can last for several days in the refrigerator. Pack them in your work lunches, and your colleagues will be envious.



  • 1 1/2 cups of julienned vegetables (such as carrots, red pepper, and cucumber).
  • Fresh cilantro, one bunch
  • The fresh mint one bunch
  • Vermicelli or thin rice noodles (4 ounces)
  • Spring Roll Rice Papers – 8-10 Whole Spring Roll Rice Papers


  • Salted Creamy Almond Butter, 1/3 cup
  • 1 Tbsp reduced-sodium soy sauce (tamari if gluten-free)
  • If not vegan, use 1-2 tablespoons of brown sugar, honey, or agave if the desired sweetness is higher.
  • Fresh lime juice, 1 tbsp
  • Chili garlic sauce 1/2 tsp
  • Hot water (too thin)


  • Eight ounces of extra-firm Tofu (drained, dried, and pressed).
  • Sesame oil, 4 Tbsp ( divided).
  • 3 Tbsp of cornstarch
  • 2 1/2 Tbsp almond butter dipping sauce
  • 1 Tbsp reduced-sodium soy sauce (tamari if gluten-free)
  • 1 Tbsp of brown sugar or agave syrup


  • Prepare the rice noodles by boiling them in hot water for 10 minutes. (Read instructions on the package) Drain and set aside.
  • In the meantime, heat a large skillet on medium heat. Cut pressed Tofu into small rectangles. Add 3 Tbsp of cornstarch, and fry for a few seconds in 3 Tbsp of sesame oil. (Amounts are as written in the original recipe // adjust if you change batch size). Flipping all sides will ensure an even browning. Remove from skillet.
  • Add all ingredients, except for water, to a small bowl and whisk together. Pour in enough hot water until the sauce becomes pourable. You can adjust the flavors to your liking (I usually add more brown sugar and chili garlic sauce).
  • Add more flavor to Tofu by adding a Tablespoon of each soy sauce (amounts are as written in the original recipe // adjust for batch size). Also, add a Tablespoon of sesame oil, brown sugar, or agave.
  • Stir to coat. Add the “sauce/glaze” back to your skillet and cook over medium heat. Stirring frequently, cook for several minutes until the Tofu has absorbed the sauce and it looks glazed (see pictures). Set aside the prepared vegetables and vermicelli noodles.
  • Pour very hot water into a shallow dish or a skillet. Then, add the rice paper and let it soften for 10-15 seconds.
  • Spread out the edges on a damp towel or cutting board. Don’t worry if you fail your first attempts. It will take some practice.
  • Add a few vermicelli noodles to the bottom third. Then, layer on carrots, bell peppers, cucumbers, fresh herbs, and 2-3 pieces of Tofu (see photo). Gently fold the wrapper over, tucking in the edges. Continue rolling until the seam is sealed.
  • Cover with a damp towel and place seam-side up on the serving platter. This will keep it fresh. Repeat until all the fillings have been used – approximately 8-10 spring rolls total (amount written in original recipe // adjust if changing batch size).
  • Serve with sriracha, hot sauce, or almond butter sauce. I mix my sauces and dip away.
  • The best way to store leftovers is individually wrapped in plastic.

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