Tofu Veggie Spring Rolls

This refreshing lunch recipe is perfect as the weather starts to get warmer. Plus, I love how versatile these spring rolls can be made, depending on what ingredients I have on hand!


  • 3 oz firm tofu
  • Thinly sliced veggies (cucumber, bell pepper, etc)
  • Shredded carrots
  • Fresh spring mix
  • ⅓ avocado thinly sliced
  • 2 rice spring roll wrappers
  • Optional: fresh herbs
  • 2 tbsp thai chili sauce
  • 2 tbsp hummus
  • 1 tbsp coconut aminos
  • Squeeze of lemon juice


  1. Cut up all your veggies and tofu and mix up all your ingredients for the dipping sauce starting with the chai chili sauce > lemon juice.
  2. On the side, get a shallow dish with raised edges and fill with water. Take a dry spring roll wrapper and submerge it in the water for a couple seconds. Remove the wrapper from water and place on a plate.
  3. Fill up the wrap with all of your toppings and start carefully rolling the wrap to prevent tears. Serve the spring rolls with the dipping sauce and enjoy!

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