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 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
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.