Fresh Thai Spring Rolls & Peanut Sauce

These fresh Thai spring rolls are filled with a colorful, delicious mix of tofu and vegetables. They’re paired with a heavenly peanut sauce that takes this recipe to the next level. These are the BEST fresh spring rolls, and after you taste them once you’ll want to make them again and again.

About These Fresh Thai Spring Rolls

This recipe makes a large batch (about 10 spring rolls). If you’re not planning to serve them in one sitting, you can also save them for later. 

These rolls are full of fresh vegetables: carrots, cucumber, red cabbage, lettuce, and cilantro. They also include strips of tofu. 

These spring rolls are crunchy, tasty, and satisfying. They can be a stand-alone meal, side dish or appetizer. 

Fresh Thai Spring Rolls Ingredients:

The full recipe is at the bottom of this page, but here’s a quick look at what you’ll need to make it: 

To make the spring rolls: 

• 1 block organic extra-firm tofu, cooked and sliced
• 2 tablespoons sesame oil (or olive oil)
• 10 rice paper spring roll wrappers
• 3 carrots, thinly sliced
• 1 cucumber, peeled & thinly sliced
• 1 cup red cabbage, thinly sliced
• 1/2 head romaine lettuce, thinly chopped
• 1/2 cup cilantro, roughly chopped
• 1 lime 
• Optional: black sesame seeds 

To make the peanut sauce: 

• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce (or tamari sauce)
• 2 tbsp honey
• 1 tsp sesame oil
• 1 lime (juiced)
• 1/4 tsp chili paste (optional, for spice) 

How to Make Fresh Thai Spring Rolls: 

Step 1:

Start by draining and pressing the tofu for 30 minutes. Wrap the tofu in paper towels or a kitchen towel. Press the tofu using a tofu press or by placing it between two cutting boards with heavy books or weights on top.

Step 2:

Once your tofu has been pressed, slice it into strips that are about 1/8″ to 1/4″ in thickness. 

Step 3: 

In a large skillet over medium high heat, add 1 tablespoon of sesame oil (or olive oil). Add half of the tofu strips and cook until browned on both sides, about 4 minutes on either side. 

Add the remaining 1 tablespoon of oil and cook the remaining tofu. Set cooked tofu aside. 

Step 4:

Begin cooking the spring roll wrappers according to the package instructions. These wrappers are usually made by placing them in warm/hot water in a large skillet for 20 – 30 seconds. Be sure to remove your wrapper before it is overcooked and loses its texture. 

Step 5: 

Remove the wrapper from the water, place it on a plate and add your spring rolls fillings. It’s easiest to add the tofu (1 or 2 strips), carrots, and cucumber first and then top with red cabbage, romaine lettuce, cilantro, and a small squeeze of fresh lime juice. (Optionally, sprinkle black sesame seeds as well).

Step 6: 

Be careful not to fill your rolls too full. I usually add 2 strips each of the tofu, carrots and cucumber and then lightly top with the remaining ingredients. Fold your wrapper like a burrito: folding in the ends first and then rolling it to seal all of the ingredients in. 

Step 7:

Repeat this process until you’ve used up all of your wrappers or all of your tofu. 

Step 8:

Make the peanut sauce: add all of the ingredients for the sauce to a small bowl and stir together. If your sauce is too thin, add more peanut butter. If your sauce is too thick, add a splash of water. 

Tips for Making These Spring Rolls: 

• Don’t fill them too full: only add a little bit of each ingredient to each roll. If the rolls become too full they will be hard to wrap and may tear. 
• Don’t overcook your rice paper wrappers: when working with the rice paper wrappers, be sure to pull them out of the water before they become too soft. If they overcook they will also stick together. 
• Make an assembly line: place your rice wrapper on a plate surrounded by all of your toppings. Create a mini assembly line so that you can efficiently make your spring rolls. 
• Slice your ingredients thinly: if your vegetables are chopped too thick it will be harder to wrap these rolls. 
• Double the peanut sauce: the peanut sauce is what takes this recipe to the next level! If you love peanut sauce, make a double batch so that you can get plenty with each bite of spring roll. 

Fresh Thai Spring Rolls & Peanut Sauce

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• Author: Megan
• Total Time: 40 minutes
• Yield: 10 rolls 1x
• Diet: Vegan

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Description

These fresh Thai spring rolls are filled with a colorful, delicious mix of tofu and vegetables. They’re paired with a heavenly peanut sauce that takes this recipe to the next level. These are the BEST fresh spring rolls, and after you taste them once you’ll want to make them again and again.

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Ingredients

Scale 1x2x3x

To make the spring rolls:

• 1 block organic extra-firm tofu cooked & cubed
• 2 tablespoons sesame oil (or olive oil)
• 10 rice paper spring roll wrappers
• 3 carrots thinly sliced
• 1 cucumber peeled & thinly sliced
• 1 cup red cabbage thinly sliced
• 1/2 head romaine lettuce thinly chopped
• 1/2 cup cilantro roughly chopped
• 1 lime
• black sesame seeds (optional)

To make the peanut sauce:

• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce (or tamari sauce)
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 1 lime juiced
• 1/4 teaspoon chili paste (optional, for spice)

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Instructions

To make the spring rolls:

• Start by draining and pressing the tofu for 30 minutes. Wrap the tofu in paper towels or a kitchen towel. Press the tofu using a tofu press or by placing it between two cutting boards with heavy books or weights on top.
• Once the tofu has been pressed, slice it into strips that are about 1/8″ to 1/4″ in thickness.
• In a large skillet over medium high heat, add 1 tablespoon of sesame oil (or olive oil). Add half of the tofu strips and cook until browned on both sides, about 4 minutes on either side. Add the remaining 1 tablespoon of oil and cook the remaining tofu. Set cooked tofu aside.
• Cook a rice paper spring roll wrapper according to the package instructions. These wrappers are usually made by placing them in warm/hot water in a large skillet for 20 – 30 seconds. Be sure to remove your wrapper before it is overcooked and loses its texture.
• Remove the wrapper from the water, place it on a plate and add your spring rolls fillings. It’s easiest to add the tofu (1 or 2 strips), carrots, and cucumber first and then top with red cabbage, romaine lettuce, cilantro, and a small squeeze of fresh lime juice. (Optionally, sprinkle black sesame seeds as well).
• Be careful not to fill your rolls too full. I usually add 2 strips each of the tofu, carrots and cucumber and then lightly top with the remaining ingredients. Fold your wrapper like a burrito: folding in the ends first and then rolling it to seal all of the ingredients in.
• Repeat this process until you’ve used up all of your wrappers or all of your tofu.

To make the peanut sauce:

• Make your peanut sauce by adding all of the ingredients to a small bowl and stirring together. If your sauce is too thin, add more peanut butter. If your sauce is too thick, add a splash of water.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course, Appetizer
• Cuisine: Chinese

Keywords: tofu

If you like this recipe, you’ll also love our takeout-inspired Sesame Noodles and Sweet and Sour Tofu Recipe.