These tofu fresh rolls (also referred to as spring rolls or summer rolls) are made with rice paper and stuffed with crisp veggies, tofu, vermicelli noodles, and served with a rich and spicy peanut sauce. Plus, the spicy peanut sauce is the perfect pairing for these rolls and can also be used in a variety of other dishes.
If you’re looking for a quick and easy appetizer option, these tofu fresh rolls are going to be your new favorite go-to! And if you’re looking for more delicious tofu dishes, check out my Cold Silken Tofu Recipe, Rice Paper Dumplings, and Vegan Pad Thai recipes!
Table of contents
What Should I Add Inside my Tofu Fresh Rolls?
One of the best things about tofu fresh rolls is you can fill them up with your favorite veggies. I’ve seen so many different variations when it comes to tofu fresh rolls since they are just so versatile!
I love adding baked tofu for protein because I love the texture, and for veggies I simply add shredded carrots. But you can add cucumber, red cabbage, or bean sprouts for a really wonderful crisp texture to your rolls.
Key Ingredients and Why They Matter
Extra-Firm Tofu: This gives you a high-protein, hearty filling that doesn’t fall apart. Pressing the tofu removes moisture so it bakes up chewy and crisp.
Rice Paper Sheets: These soften into that signature bouncy, stretchy wrap you expect from fresh rolls. I use two per roll so they don’t tear.
Vermicelli Noodles: Light, tender noodles that add bulk without making the rolls heavy. Rinse in cool water so they don’t wilt the veggies.
Romaine Lettuce: Crunchy, refreshing, and acts as the base layer that keeps the noodles from poking through the rice paper.
Mint Leaves: The flavor that makes fresh rolls taste like fresh rolls. Don’t skip it unless you truly hate mint.
Shredded Carrots: Adds sweetness, crunch, and color.
Spicy Peanut Sauce: Made with peanut butter, lime juice, sriracha, honey, and hot water so it mixes into a silky, pourable dipping sauce.
How Do You Make Tofu Fresh Rolls?
- Bake your pressed tofu at 350°F until golden and chewy.
- Cook the vermicelli noodles and rinse them under cool water.
- Prep your veggies and herbs so everything is ready to go.
- Dip two sheets of rice paper in hot water and layer them.
- Add lettuce, noodles, tofu, carrots, and mint.
- Wrap it like a burrito—tuck the sides in and roll tightly.
- Slice and serve with the spicy peanut sauce.
Top 5 Tips for Perfect Tofu Fresh Rolls
1. Don’t over-soak the rice paper: A quick dip is enough. It softens as it sits, and over-soaking makes it sticky, weak, and impossible to roll.
2. Press your tofu well: Removing excess moisture helps it bake up chewy and crisp so it holds its shape in the rolls. Unpressed tofu = soggy filling.
3. Cool your noodles completely: Hot noodles wilt the lettuce and herbs. Rinse under cool water and drain well for the best texture.
4. Dry the veggies thoroughly: Wet lettuce or mint makes the rolls slippery and causes tearing. A quick pat-dry makes assembly way easier.
5. Don’t overfill the rolls: It’s tempting, but a lighter hand leads to tighter, cleaner rolls that don’t split. Use two rice paper sheets to prevent tearing.
FAQ
This peanut sauce is also one of the best dipping sauces I’ve ever made! Its so versatile and pairs well with pretty much everything. This sauce is great as a dipping sauce, with crispy air fryer tofu, or even on top of noodles!
When making rice paper rolls, don’t over-soak your rice paper in water; this will make the texture too soft and mushy and can cause the rice paper to rip or break when you try to fold your rolls. You only need to dip your rice paper for a few seconds – it will continue to soften further once you take it out of the water.
Make sure to use two (or even three) sheets of rice paper when making these rolls and layer them on top of one another. This will also give extra density to the rolls and prevent them from ripping when you’re rolling them.
Fresh Rolls with Spicy Peanut Sauce
Ingredients
Spicy Peanut Sauce
- 4 tbsp Peanut Butter
- 1/4 c Hot Water
- 2 tsp Sriracha
- 2 tbsp Honey
- Juice of Half a Lime
- Chili Flakes , (to taste)
Fresh Rolls
- 4 Romaine Lettuce leaves
- 2 ounces Vermicelli Noodles
- 6 ounces Extra Firm Tofu
- 10 Mint Leaves
- 1/3 c Shredded Carrots
- 8 Rice Paper Sheets
Instructions
- Prep the tofu: Preheat your oven to 350°F. Wrap your extra-firm tofu in paper towel, place a heavy pan on top, and press for 15–30 minutes to remove excess moisture.
- Bake the tofu: Cut the pressed tofu into cubes, spread them on a baking sheet, and bake for 30 minutes until golden and chewy.
- Prep the veggies: Wash and dry your romaine lettuce, mint, and carrots. Peel and shred the carrots. Pat everything dry—moisture makes rice paper harder to roll.
- Cook the vermicelli noodles: Boil water and cook according to package instructions. Drain and rinse under cool water to stop the cooking process and prevent the noodles from wilting the greens.
- Assemble the rice paper: Fill a large shallow plate with very warm water. Dip one rice paper sheet for a few seconds, place it onto a plate, then repeat with a second sheet on top. The sheets should still feel firm—they soften as they sit.
- Fill the rolls: Layer the romaine first, then add tofu, noodles, carrots, and mint. Romaine creates a base that stops the noodles from poking through. Fold the sides toward the center, then roll from the top downward, just like a burrito. Slice in half for serving.
- Make the peanut sauce: In a bowl, mix peanut butter with hot water until smooth. Add lime juice, sriracha, honey, and chili flakes. Warm in the microwave if needed to help the peanut butter emulsify.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
Tofu fresh rolls are the kind of dish that can anchor a meal or fit effortlessly into a bigger spread, depending on your vibe. If you’re serving these for lunch or dinner, pair them with a cozy bowl of soup like Hot and Sour Soup or Miso Soup to balance the freshness with something warm and savory. The contrast makes the meal feel complete without feeling heavy.
If you’re building a takeout-at-home night, serve these rolls alongside recipes like Spicy Peanut Noodles, Chili Garlic Noodles, or Chili Oil Dumplings. The rolls add a refreshing, crunchy bite to richer, saucier dishes, and the flavors play together beautifully. It also turns your table into a fun DIY feast where everyone mixes and matches what they’re craving. They’re also great with a fresh side like Smashed Cucumber Salad or Cold Silken Tofu for a full, cool, refreshing meal.
LOVED this!! It was perfect way to remember summer and I make the dipping sauce weekly! To dip veggies, pita, other rolls in
Literally the best for a quick and healthy and feel good meal for lunch or whenever when you’re hungry and low on time!! So good!