Tofu Spring Rolls

These Vegan friendly spring rolls are light, fresh, and satisfying. Personalize the fillings and add a dipping sauce of your choice to create your perfect lunch. 

(This yields 2 rolls; 1 serving has 350 kcal, 15g fat, 11g protein, and 45g carb)


  • Sliced cucumber
  • Sliced red bell pepper
  • Sliced Purple cabbage
  • 1/2 Avocado
  • 1/4 cup fresh cilantro
  • 3oz Extra Firm tofu (about 1/3 of the package)
  • 2/3 cup (cooked) Vermicelli Rice noodles
  • 2 rice spring roll wrappers
  • 2 tbsp. Soy sauce
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper


Cooking Portion

  1. Prep tofu: drain water from package, separate ⅓ package portion, pat tofu dry with paper towel
  2. Slice prepared tofu into strips and to a mixing bowl add tofu, soy sauce, onion powder, garlic powder, and black pepper. Toss tofu in seasoning gently with a mixing spoon
  3. Place tofu in airfryer on the “airfry” setting for 15 min. Or oven bake tofu on 400 degrees fahrenheit for 25min. 
  4. Boil water in a medium pot. Once water is boiling add dry noodles and cook for about 5 min until tender.

Spring Roll Assembly 

  1. On a cutting board, have all raw vegetables and avocado thinly sliced, and the cooked tofu and noodles
  2. Get a shallow bowl or a dish with raised edges to fill with a shallow pool of water. (water the dry wrapper will be dipped in)
  3. Take a dry spring roll wrapper and completely submerge the wrap in the pool of water for 5 sec.
  4. Remove wrap from water and place on cutting board with the prepared fillings
  5. Add desired amount of eat of the prepared filling ingredients to the moistened wrapper
  6. After ingredients are set, begin rolling them up in the wrap. The wrap is very delicate so gently roll while tucking in the edges to ensure nothing falls out afterwards
  7. The wrap will adhere to itself so you are ready to dip in sauce of choice and ENJOY!

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