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 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 8rolls
Calories 100kcal
Ingredients
Tofu Spring Rolls:
2packagesMori-Nu Silken Tofu Organic Firm
1tablespooncoconut oil
1mediumred bell pepper
1cucumber
1handfulfresh basil leaveschopped
8rice spring roll skins
Dipping Sauce:
¼cupsoy sauce
1tablespoonsesame oil
1tablespoonrice vinegar
1teaspoonchili 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.