Thai Fresh Spring Rolls

Whenever the weather gets warmer, I tend to gravitate towards lighter, cold meals, like Japanese tofu salad, vegan kimbap, and rice paper rolls like these amazing Thai fresh rolls. 

Although the wrapping part might be a little overwhelming and tedious at first, once you get the hang of it, you will be whipping out batches of rice paper rolls in no time! 

💚Why you will love this recipe 

• The perfect light, refreshing yet satisfying hot weather meal 
• Simple and easy to make with tons of helpful tips on wrapping rolls 
• Highly customizable to fit your taste 
• Paired with a creamy and addictive peanut sauce that will leave you wanting more! 

🥕What you will need 

📃Ingredient notes and substitutions 

• Tofu - Make sure to use extra-firm or firm tofu that has been drained and pressed beforehand. I usually press my tofu with a tofu press, but you can also press it by stacking something heavy on top. For a more detailed explanation of how to do it, check out this post on how to press tofu by Food with Feeling. 
• Rice paper rolls - usually come in 2 sizes, but I recommend getting the larger ones (about 22cm/8.5 in). You can find them in the international aisle of most groceries or at your local Asian market. I usually buy my rice paper online. 
• Rice vermicelli - Also known as rice sticks. Similarly, they can be found in the international or pasta aisle of most groceries, and most Asian markets. Or, you could purchase your rice vermicelli online. 
• Basil leaves - I am using Thai holy basil in this recipe. If you can’t find them, regular sweet basil can be used. 

🔪How to make

Start by marinating tofu in soy sauce and sesame oil for at least 30 minutes, or up to 3 hours. Once the tofu is done marinating, pan-fry them in a non-stick pan for 2-3 minutes on each side. Set aside. 

To make the peanut sauce, simply combine everything needed and stir to mix. Give it a taste, adjusting seasonings to taste. 

Wrapping rolls 

In a large deep dish or pie pan, add about an inch of water. Dip rice paper for a few seconds on both sides. It will still be stiff but will soften after a short while. 

Place the wrapper onto a large plate or plastic chopping board with the smooth side facing down. Layer up all veggies along with 2 slices of tofu, some noodles, and a few basil leaves on the lower ⅓ of the wrapper. 

Gently pull off the lower edge of the wrapper, and wrap it over the filling once while tucking in the ingredients simultaneously to ensure the fillings are tightly folded in. 

Fold the left and right edges in, and continue rolling firmly until it is sealed. 

Repeat for the remaining ingredients, serve and enjoy your Thai fresh spring rolls! 

✔Helpful tips

• Layering 2 sheets of rice paper will make the rolling process much more manageable. However, the edges might be on the chewier side, but it is usually unnoticeable. 
• Make your rolls on a hard and smooth surface, like a ceramic or plastic plate. You could also use a plastic chopping board. I would not recommend using a woody surface as it is porous and will cause wrappers to stick to it more easily.
• Keep all work surfaces moist to prevent rice paper from sticking. 
• Avoid overstuffing your Thai fresh spring rolls. The filling should at most cover ⅓ of the wrapper. 
• Make sure that your spring rolls do not come into contact to prevent them from sticking together. 

✨Variations/add-ins 

• Vegetables - You could use other kinds of veggies in place of what this recipe calls for. Shredded green cabbage, julienned bell peppers, and bean sprouts are some veg that works well in this Thai fresh spring rolls. 
• Fresh herbs - Feel free to go wild with the fresh herbs if it is your thing! Although I am using only basil, you could add cilantro, parsley, and/or mint leaves. 
• Spicy - If you are a spice lover, try adding chopped chilies or chili flakes to your rice paper rolls. Condiments like sriracha or hot sauce will work as well. 
• Avocado slices 
• Dipping sauce - Switch up the dipping sauce with other condiments like soy sauce, teriyaki sauce, or hoisin sauce. 

❄Storing suggestions 

These Thai fresh spring rolls are best enjoyed within 2 hours, as the wrappers will turn dry and brittle over time. However, you can choose to prep individual components ahead of time. 

• Vegetables - Chop your veg and refrigerate them in an airtight container. They will last for 2-3 days. 
• Rice vermicelli - This will stay well in the fridge for 3-4 days in a sealed container. Just make sure to let noodles cool down completely before storing them. 
• Tofu - Cooked tofu can be refrigerated for up to 5 days. 
• Peanut sauce - I recommend making a large batch of this as it is incredibly versatile! Use it as a salad dressing, add it to your stir-fries, use it as a dip for raw veggies, or even as a sauce for noodles. 
• When ready to enjoy, simply assemble and wrap up the rolls. 

❔Commonly asked questions 

🍽More refreshing vegan recipes

If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉