Name: Vegan springrolls with tofu, this is your quick summer dinner
Prep time: 15 min
Cook time: 5 min
Yield: 2
Ingredients: 10 rice paper sheets; 200 g Tofu, smoked or normal; 200 g Carrots; 100 g Lettuce; 1 Cucumber; 1 Spring onion; cup salted peanuts; 2 tsp Vegan chicken spice, or any other spicemix you like; tbsp vegetable oil; 2 tbsp Peanut butter; 1 tbsp Soy sauce; 4 tbsp water; 1 tsp garlic flakes; tsp chili flakes, optional

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vegan springrolls with tofu with the bodensee in the background

Vegan spring rolls with tofu are the perfect summer night dinner. They are delicious, light and refreshing on a hot summer evening. They are also quick and easy to make.

The spring rolls are versatile, and you can add any vegetables you have or desire. You can also make them sweet with a touch of fruit. For more information on how to make sweet spring rolls, read further.

How to make vegan springrolls?

It is easy to make vegan springrolls yourself. To begin with, you just need rice paper sheets, vegetables, tofu, soy sauce and peanut butter. Furthermore, you might be wondering where to find rice paper sheets? Well, you can find them in general grocery stores in the Asian section or in Asian shops.

How to make vegan springrolls with tofu? Just cut up the vegetables in thin slices, marinate/spice the tofu and bake it, and prepare the sauce. Then it is only a matter to soften the rice paper sheets by putting them underwater for a couple of seconds and assemble the rolls. As a matter of fact, you can find all instructions and measurements in the recipe card underneath.

To finish, I have got some tips while preparing vegan springrolls. The first thing is, don't soak the rice paper sheets too long, they will get sticky. I also like to prepare one and eat that one before I make the next one. My last tip is, use a julienne peeler for the carrots, otherwise they stay very crunchy and harder to eat. You can find a small julienne peeler here.

Go ahead and make your vegan springrolls with tofu now.

Variations of springrolls

Spring rolls are amazing because you can add your favorite vegetables and fruits. Here are some vegetables and fruits you can add:

Avocado; Firstly, adding avocado to your springrolls is a great addition.
Mango; Want a sweet touch to your springrolls? Then adding mango is perfect.
Rice noodles; Furthermore, you can add cooked rice noodles to the springrolls, to make them more filling.
Mushrooms; Another great addition to vegan springrolls is baked mushrooms. It gives them an extra layer of flavor.
Banana and chocolate; Want dessert vegan spring rolls? Then add banana and chocolate spread/pieces to your springrolls.

All in all, it is now time to create your vegan springrolls.

Ingredients

Springrolls with tofu

10 rice paper sheets
200 g Tofu — smoked or normal
200 g Carrots
100 g Lettuce
1 Cucumber
1 Spring onion
cup salted peanuts
2 tsp Vegan chicken spice — or any other spicemix you like
tbsp vegetable oil

Peanut Sauce

2 tbsp Peanut butter
1 tbsp Soy sauce
4 tbsp water
1 tsp garlic flakes
tsp chili flakes — optional

Method

Start by cutting the tofu in small slices from approximately 0.5 cm thick and 4 cm long. Cover the slices with the vegan chicken spice mix. Afterward, bake the slices in the vegetable oil until golden brown and then remove them from the heat. In the meantime, continue with the next step.

Continue by cutting the vegetables. Slice the cucumber in thin, long slices. For the carrots, I use a julienne peeler to creates thin carrot slices, otherwise they stay too big and make eating the springrolls harder. Lastly, cut the lettuce and spring onion in small pieces.

Add all peanut sauce ingredients together in a bowl and whisk slowly until it forms a uniform sauce. This could take a couple of minutes. You could also blend it in a food processor to make it quicker. If the sauce is too thick for your liking, then add more water.

Get a plate big enough for the rice paper rolls and add water to the plate. Now you can create the springrolls. I love to create the rolls just before eating them one by one, but you can also prepare as much as you want. They do get sticky if you set them aside for some time. Get a rice paper and let it rest in the water for around 10sec. Take it out and lay it on your plate, fill it with all the vegetables, tofu, crispy peanuts and peanut sauce. Then fold the rice paper on all four sides and enjoy. You can also dip into the peanut sauce, but I prefer to add it directly in the springroll.