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 rolls

Calories 100kcal

Ingredients

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:

¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon chili sauce

Instructions

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.

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