Love what you did with the tofu here, great recipe! Hope you love these as much as I did :D. I LOVE making Vietnamese spring rolls and the combo of all those crunchy fresh veggies, the mint and the cilantro has my mouth watering!!! Danielle @ Chits and Chats and Chocolate says. The results are fabulous though. I was worried that I wouldnt like the almond dipping sauce, so I *almost* subbed peanut butter, but I am so glad that I didnt. We loved them. The result was a tender, slightly crispy, perfectly seasoned tofu thats waybatter than raw without being too complicated. Thank you for this recipe! I Love vietnamese spring rolls! These look amazing! It may take a little practice, so dont feel bad if your first few attempts are a fail! One bite of the tofu had me practically speechless. xo, cheyenne. They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce. It gave these so much flavour and my son wouldnt believe me when I said I used tofu instead of chicken! Thanks for sharing, Dan! I stick mine between two small boards in a drainer over the sink and put a heavy saucepan of water on top and leave it for the afternoon. Will be making them on Saturday, March 20, 2021, to celebrate the first day of spring!YUM!!! Hope you give it a try, Emma! As delicious as they are, the wrappers dont keep well and leftovers arent as good. Were glad you enjoyed it! The whole package is quite delicious! PS: We didnt use the peanut sauce, instead. Awesome recipe, making it for the fourth or fifth time! Vegan approved These were so delicious! But the peanut sauce is the true star of the show. I cant wait to make them again (and hopefully get better at rolling them!). Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). My wheels are turning. Cutting the vegetables into the small, julienne pieces takes time. But this recipe has become a favorite of ours, and we truly enjoy the nut butter sauce, without a trace of woeful arrogance or superiority, but were funny that way. Im a reporter, so I made the entire recipe to last me two days of late-night hours at work. I will definitely be making these again and they will be on my favorite list. I looove Asian food, and the look amazing! These spring rolls tasted fantastic hot, and, in my opinion, just as magnificent when cold. Please keep doing this much appreciated And share them with friends. Really hated the flavours and the rice paper rolls tasted like glue. I have been wanting to make this recipe for soooo long and finally did it! Definitely a keeper for a meat free tasty meal. Oh and my three boys all got down on it, as well (ok, the littlest ended up dunking his in teriyaki sauce, ugh). a great way to prepare tofu. 
Im surprised some of it even made it into the rolls :). Well, a pro Im not, but cutting veggies, slicing and frying tofu, making dipping sauce, and assembly took me a bit longer. The spring rolls are amazing but the almond butter tofu really steals the show. Im on a low sodium diet so I used unsalted almond butter and I used brown rice papers. I LOVE this recipe. I couldnt get the sauce quite right so I used a ginger dressingIm terrible with sauces (even with a recipe). The dipping sauce was delicious. Hi Cat, we dont think the texture will be quite as pleasant, but it should work okay! 10/10 will make again. Also assembling takes time if you are assembling carefully. I made this for my vegan bosss baby shower and she loved these, I did sub peanut butter instead of almond butter and it was a big hit. and used peanut butter instead of almond, but they turned out sooooo good. This one, as they all do, hit it out of the park. THANK YOU for taking the time to develop this recipe! Im a vegetarian and allergic to soy any suggestions on a substitute for the tofu (aside from just leaving it out)? These are Vietnamese Summer Rolls. The key is to dip the wrapper in warm/hot water for the right amount of time. I made this for dinner and its delicious! Very nice recipe added some sesame seeds and soya sauce to the carrots, cucumber and capsicum for a tangy taste. The rice paper was tricky the first time, but your tips helped a lot. I have a huge bush of vietnamese coriander growing on my window sill and I think it would fit very well into these healthy beauties :). I have leftover brown rice can I substitute it instead of thin rice noodles? Loved them! What Im wondering: instead of frying up the tofu with the sesame oil and corn starch, taking it out of the pan and then returning it to the pan with the AWESOME glaze, how about soaking the dried/pressed tofu rectangles in the AWESOME glaze and cornstarch and then adding them to the hot sesame oil? This was the best tofu Ive made so far! your pix are fab and your recipes are stunning! You should try with the tofu. These little fresh, chewy goodies are what I crave when I say I want thai food. Thanks for sharing, Kelly! Thank you for this healthy and fun recipe. Ill definitely be making this again :D. SO GOOD. Any tips on taking the soaked rice paper sheet out of the hot water? This one was definitely two thumbs up!! These were absolutely amazing!!! i just made these and my oh my are they delicious! Thank you minimalist!! Or would the flavors not mesh well? Frying and then quickly cooking the tofu in the satay sauce is one of the best ideas! Thanks for sharing your experience, Maria! Being an avid foodie, I searched far and wide for the best vegan recipes to satisfy all my cravings after making the switch. The rolls were good but the tofu was insane, will be making again. The rice paper needs a couple of dips in the hot water on both sides to avoid curling and then can be set to soak learnt that by trial and error a couple of time. do you have any tips on how to avoid this issue? Genius! Dana this looks incredible.. Ive made vietnamese rice roll before but it took soo much effort and I totally suck at rolling rice paperthis inspires me to make it again.and I love tofu crisp. Even my oldest son that dislikes anything healthy LOVED the tofu!! Ah, thanks Cee! We are so glad she enjoyed it! It was an absolutely delicious meal and I found myself saying, man, that was so good! several times throughout the evening! Let me know if you give it a try! Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside. As one half of a peanut averse couple (not my fault! Thanks, Ill make them soon! Will experiment with some other fillings next time. These are just absolutely to die for. Serve with almond butter sauce and sriracha or hot sauce of choice. These are really good spring rolls, im used to the peanut sauce but almond sauce tasted delicious as well ( but it has a strong taste compared to peanut ) Then, I tossed it in my savory almond butter dipping sauce and gave it another flash fry in the pan. Wow, your spring rolls look like they are made from a Vietnamese chef :P Actually, traditional Vietnamese spring rolls are served with creamy sauce from soya beans and peanuts. It was so DELISH!!! Do you know if something I could switch out for the corn starch? Amazing! Now i know the secret to restaurant style crispy tofu: cornstarch. Ah, thanks Lisa! Im really tempted to go to the asian grocery store and buy all the rice-y things right now. I tried this recipe today and I loved it! I might add a few bean sprouts and avocado. They seemed a bit intimidating at first, but came together pretty quick. The final result made it worth it though! Definitely did not take 30 minutes. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! on a plate. Highly recommend this recipe as long as you got some time (which I did!). We are making it at least once a month and still cant get enough ;). I made this with peanut butter instead of almond and it was incredible! <3 <3 <3. I was especially thrilled with the crispy tofu- I think i ate about half of it before assembling the rolls. Thanks for sharing, Keely! Thank you so much for this recipe. Thank you!! OMG this was sooooo good! That was actually my original concept but spring rolls are so much more fun to eat! Soooo good! To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds. I used arrowroot rather what was called for. My only feedback is that doing all of this definitely takes more than 30 minutes. I make summer rolls all the time- why did I not think about crispy tofu over raw? Thanks so much for this delicious recipe! I used peanut butter instead of almond butter, but besides that I followed the recipe exactly. The sign of an excellent rollfrom the point of view of a Vietnamese personis the tightness of the roll. yum! Ive been looking for the best crispy tofu recipe and this has to be it. Added more spice and soya sauce to the sauce then said, I am bit confused about the baking part because it is not mentioned in the recipe by has been referenced couple of times in comments area. xo, Both my fianc and I thought this recipe was perfect as is! Let me know how the bowl turns out :D, im actually doing this tonight and here looking for inspirationgreat minds think alike! These were FANTASTIC! I was eating the tofu right out of the pan it was that delicious. I think i ate something similar to this along with Vietnamese coffee and was blown out of my mind. Glad you enjoyed them, Rachel! I have some leftover spring roll wrappers so Ill be making these again! Oh nice! What variety of mint is best in this recipe? Thank you for the recipe! xo. I added some black sesame seeds to it, and I had to stop eating it by itself. You can also subscribe without commenting. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Indeed it is! The only sub I made was portabella strips for the tofu because weve been eating a lot of tofu lately. These rolls are simple, fresh and filling. I also used rice instead of noodles came out great and cut way down on prep time. That tofu! Ive been a workaholic for many years and finding this website has been the best stress-reliever! The tofu itself is amazing and the rest of the ingredients give the recipe a really nice balance and refreshing pop. That spicy tofu sounds fantastic! Xo. Have you used them before? Thanks MB!!! xo. It looks seriously delicious alone. I added chopped peanuts to my rolls which were a nice addition. The thing is- well eat this when we are NOT cleansing too. I will definitely be making these again. Love that you used almond butter here! It doesnt stick to pan and firms a nice texture to absorb the sauce- which my family loved! Cheers! Fresh spring rolls (also known asgi cunor summer rolls) are a common Vietnamese dish, but the concept isbelievedto have originated in China. thanks for sharing, Samantha! one of the best recipes of all time!! Hey, there. I used peanut butter in the sauce since I had some on hand and it was delicious. Maybe before asserting such a superior interpretation of an entire culinary history, known for its clever balance of textures and flavors, you might want to do your research and learn that peanut sauce is actually more common for goi cuon, and that its pairing depends a lot more on the rolls fillings (as in this case, where a nut-butter IS the appropriate choice). worth it. Yep! Ive made these twice in week :). I simply dry fried the tofu before marinating it in the sauce. I had never tried almond butter before, and now Im using it regularly. After I found it I finally tried to make some at home (until now I only ate them at asian restaurants) and I loved them so much! Have a question? Ill definitely will be making this more often! Love a simple fresh veggie spring roll and that sauce so good! Thanks for sharing :D. A great use for all these veggies that are ripening in the garden. These were yum but man there was a lot involved. Now that Ive made them my craving can be squashed in my own kitchen! 
Thanks so much for sharing! This was my first time making tofu, and I really liked the way it turned out. Thank you! Thank you! This dish is so fresh and indeed, can be eaten anytime! I love these :) In Australia, in our Vietnamese restaurants they use basil leaves as well as coriander and mint and some weird saw tooth green thats slightly peppery and delicious (I have no idea what its called). Gah! Made these today.. so good i had to show some love to MB on Facebook. Gorgeous! Repeat until all fillings are used up about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size). I followed the notes exactly as described, wrapping the rolls in cling wrap to last the weekend. And the sauce is amazing, I could eat it with a spoon! 
It was well worth the work that went into cooking/prepping it this evening. Thanks for sharing your experience, Sanjay! I added shrimp for those who dont like tofu, and I also included diced mango, and everyone enjoyed it. Hope that helps! Typically I leave my tofu raw, but not this time. Made these spring rolls for dinner last night and they were so fun to make and so, so good. The cornstarch coating makes it a little crispy and the sauce is a nice addition and helps add flavor to the filling. Were so glad you enjoy it, Gina! i cant have anything with almonds. made the sauce with peanut butter instead and added sriracha. Use ctrl+f or +f on your computer or the "find on page" function on your phone browser to search existing comments! Apparently I did not reply to the comment I intended to reply to. We use peanut butter instead of almond butter and add a bit more chili sauceso good. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. I gave it a crispy edge by dredging it in cornstarch and sauting it sesame oil. I substituted cashew butter for almond but since thats what I had on hand. Thanks for sharing your experience, Jodi! It pairs perfectly with the spring rolls and is so delicious. Hubby and I devoured them for dinner tonight. Thank you for sharing, Isabel! xo. Cant wait to try these.. Made these last night and they were so delicious! Instead, I used the Asian peanut vinaigrette from Trader Joes to cook the tofu and dip the rolls in and let me just say, its the perfect lazy hack. Its super helpful for us and other readers. This is a great recipe, and Im making it again!!! Is it feasible to make these about half size by cutting the wrapper in half? I think that should work! The tofu went right from the marinade into the spring rolls. The only thing we have learned is sometimes the next day the wrapping tears. Thanks for the info, Tom! Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning about 5 minutes. Perhaps you should add in rolling time to account for assembly of the rolls. Yum love that addition, Lisa! That will definitely not stop me from making these again. xo, This was delicious. Tofu really added to the flavor, would be ok with out the tofu, but the tofu made them amazing. They pack up nicely and store in the fridge super well for several days so pack them in your lunch and make all your coworkers jelly. These look incredible! Have never glazed fried tofu before and it worked out well. I used avocado cut in small strips, roll in gluten free panko and fried (pan fried in oil). Gotta try this one for this weekend picnic. And that doesnt make you feel like crap afterwards. Its time consuming but so relaxing at the same time. I skipped a few steps in the recipe, omitting the oil and corn starch and the glaze. I added green onions and rainbow radishes in addition to carrots, red pepper, and cucumber. When you say a few days, like 3? Any advice with where to begin? So delicious! Ill definitely make it on its own as well. Ive made summer rolls a lot but never with tofu my daughter is recently vegetarian and Im still figuring out how to cook it properly. I used my homemade almond butter and the flavor was excellent. One suggestion is to make sure the water isnt too hot and they dont soak too long- that can make them more prone to breaking. He was very skeptical the minute I said tofu. All 6 of these rolls are gone. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think youll LOVE! Loved the addition of the chili bean paste though! The tofu and sauce really make it. These are SO delicious! I absolutely love the Minimalist!!! It stores well too. The spring rolls tates amazing. I have never attempted to add crispy tofu and can just imagine how amazing this addition tastes :) Pinned! Great results Were so glad you enjoyed them! The recipe took us a little longer because we always like to make Vietnamese pickled carrots and I had to chop the carrots (note to self, buy shredded carrots!) I took a few shortcuts though: I used one of those pre-bagged Asian salads for the veggies and mixed the sesame dressing with a peanut sauce from the store with Sriracha sauce to dip. U guys are the BEST! Its a squeeze on the 30 minutes, but spring roll pros can do it! <3, These look so tasty, vibrant and full of flavour!! I just made these last night. Hope that helps! I made this last night and it was a big hit! I cant wait to try them. Delicious! Ill admit I was a little skeptical about the almond butter, but it definitely made the sauce taste awesome. It is a bit of work but totally worth it. Thanks for the review! 30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. Its very difficult to find that kind of sauce here. I followed the recipe almost exactly. Hope that helps! Id say if your rice papers tasted like glue you bought a brand that wasnt so great or fresh? Made these today and they are delicious! Remove from skillet and set aside. What you present is one of the most unhealthy foods. The vinegar based sauce youre thinking of might be served with other variations of rolls including fried spring rolls (egg rolls), Tofu frying oil needs to be increased Overall very satisfactory results. It was my first time making spring rolls :). This was fantastic!! The dipping sauce was amazing and the tofu was unlike any tofu Ive made before. I used a firm tofu, but the rectangles sort of crumbled and I couldnt get them to have an entire crispy outside layer. Thanks so much for the lovely review, Amanda. My boyfriend and I are experimenting with veggie dishes while not being vegetarian ourselves. Typically, Vietnamese spring rolls come with a vinegar-based sauce, but, sorry no.. Amazing! xo. Votre domaine carolecouturier.com a bien t cr chez OVHcloud. Thanks so much for sharing! Cant wait to make again! Let us know how it goes :D. I soaked the dried/pressed tofu rectangles in the glaze and cornstarch and it was amazing. The fresh mint leaves really give these rolls a fresh taste! The tofu and almond butter sauce are divine! my only question is HOW DO YOU STOP THESE FROM STICKING TOGETHER!? And youre right, this is totally the best kind of soul food: move aside, mac n cheese! GONE. I didnt have herbs like mint so I left those out and they still turned out great. :) L x, Hmm, Im not usually such a big fan of spring rolls, but these look so delicious (especially the tofu), that I may have to do some experimenting. Mine were not attractive but they tasted sooooo good!! Dont be. We noticed something was missing, which I realized was fish sauce. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Check out this tutorial! Im not sure if I cut my tofu rectangles a bit bigger but I put 2 pieces of tofu per roll and got 6 rolls with that so next time Ill double the recipe. I made this without the tofu and it was still just as good! And perfect for me and my sister with our peanut allergies. But delicious! I am planning to plant mint this summer and can never decide what type is most versatile: peppermint, spearmint, or sweet mint. Thank you for your simple, healthy recipes. The flavor profile of the sauce the creamy nutty butter, the little bite from the chili garlic sauce, the underlying sweetness. Hope that helps! Yay! Were so glad you enjoyed them, Karyn! All in all this recipe probably took me an hour to make. I didnt and wouldnt change a thing. I tried these today and I love them. (such as carrots, red pepper, and cucumber), brown sugar, agave, or honey if not vegan. All I can say is YUM! Those sound & look amazing! These rolls are going to be my go-to lunch from now on. My tofu didnt turn out as crispy as yours, but it was still good. I also added a little lettuce for the crunch. We are learning as we go and will make this change! Sooooo good!!!! These are delicious. The tofu is transformed into a firm easy to slice and dice texture and it sucks up flavour from and basting or marinade. The one I used was very gummy and it ruined the otherwise lovely rolls! I made these yesterday for a picnic and they were magnificent! I have never cooked tofu before. Thank so much for sharing! Light, flavorful and healthy. This tofu would be so good just on top of some cold vermicelli noodle salad, I made this last week and it was AMAZING! It tastes different with the way this is prepared. And to take them from tasty to awesome, servethem with a fat serving of almond butter sauce. And youll have rolls that you can easily take placesto a barbecue, a beach, a car trip. oh my word, again, I have no words. Thank you so much, this recipe was so simple and so delicious will do it again for sure, thanks for posting! Love the troubleshooting, Tarra! Love it! I use a lot more of the chili garlic sauce I would imagine the brand and freshness might be a factor as well. Ive been following your blog for a while now and your recipes all sound so yummy, this is the first I actually tried making. than recommended. Then I used the same sauce (used black bean paste and hot water instead of soy sauce) to roll them in.
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