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Tofu Spring Rolls

How incredible it is that this thin rice paper roll is loaded with crunchy raw veggies, soft noodles, and crispy tofu. As a bonus, this recipe also includes an easy 5-ingredient peanut sauce for dipping. You can grab whatever veggies you have in your fridge, and then you're ready to rock and roll!!!

Prep Time: 30 min

Cook Time: 10 min

Servings: 4


  • 1 block of firm tofu

  • 2 bundles of soba noodles

  • 1/3 cup red cabbage, shredded

  • 1/3 cup carrots, thinly sliced

  • 1/3 cup cilantro

  • 1 red bell pepper, matchsticks

  • 1 avocado, sliced

  • 12 rice papers

For dipping sauce

  • 1/3 cup creamy peanut butter

  • 3 tbsp tamari sauce

  • 2 tbsp brown rice vinegar

  • 2 tbsp agave syrup

  • 1 tsp minced ginger

  • pepper


  • Start by pressing tofu. While waiting for the tofu, cut veggies and prepare the peanut dipping sauce.

  • Prepare soba noodles as instructed on package (boil ~10 minutes). Rinse with cold water, drain, and set aside.

  • Here is an example of a tofu block after pressing for about 40 minutes.

  • Cut pressed tofu into 1/4 inch wide strips. The longer you press, the firmer the inside, which makes it easier to cut into thin shapes.

  • In medium heat, drizzle oil and pan-fry tofu until it has a golden crisp. You can add salt & pepper for taste. The tofu can rip the rice paper if it's too hot, so let the fried tofu cool down first.

  • Dip the entire piece of rice paper in the room temperature water and pull it out right away. Do not leave it sitting in the water.

  • Lay the rice paper flat, add the noodles, tofu, and veggies, and start rolling. Hold the fillings in place as you make a tight roll.

Enjoy! 😋😉


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