Vegan Vietnamese Tofu Spring Rolls -

Vegan Vietnamese Tofu Spring Rolls

Wholesome Vegan Vietnamese Tofu Spring Rolls with browned tofu, bell pepper, cucumber and basil in soft spring rolls. Served with a homemade Asian dipping sauce.
Course Appetizer
Cuisine Asian
Keyword easy spring rolls, vegan spring rolls, vegetarian spring rolls
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 rolls
Calories 100kcal


Tofu Spring Rolls:

  • 2 packages Mori-Nu Silken Tofu Organic Firm
  • 1 tablespoon coconut oil
  • 1 medium red bell pepper
  • 1 cucumber
  • 1 handful fresh basil leaves chopped
  • 8 rice spring roll skins

Dipping Sauce:

  • ΒΌ cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili sauce


  • Cut each package of tofu blocks into 4 slices. Heat oil in a non-stick pan to medium-high heat. Add tofu and cook both sides until lightly browned, about 2-3 minutes each. Remove from heat.
  • Slice bell pepper and cucumber into thin strips. Submerge each spring roll skin into water, once softened place on a flat surface. Top each with a tofu slice and desired amount of bell pepper ,cucumber and basil. Fold edges, then wrap tightly to create spring rolls.
  • In a small bowl, stir together all sauce ingredients and serve with spring rolls.



Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 523mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 20.2mg | Calcium: 16mg | Iron: 1mg