Filled with crisp vegetables and marinated tofu, these Thai fresh spring rolls are the perfect summer side dish! These light and satisfying rolls are paired with a rich and creamy peanut sauce.
Serve them as a light lunch or as an appetizer to accompany Thai favorites like Thai basil tofu, vegan yellow curry, and tofu pad Thai.
I was introduced to rice paper during a trip to Vietnam over a decade ago and have been hooked ever since! Over the years, I have found countless ways to use them, including tofu rice paper rolls, air-fryer rice paper rolls, and rice paper egg rolls.
This time, we will give classic rice paper rolls a Thai-inspired twist by adding Thai basil and pairing them with a rich, creamy peanut sauce.
💚Why you will love Thai fresh rolls
- Light and healthy, yet filling enough to be a hot-weather lunch
- Highly customizable - Use any fillings you like or have on hand
- Meal prep friendly - Ingredients can be prepped ahead of time
- Served with a flavorful peanut sauce that elevates these rolls to the next level
🥕What you will need
- Tofu - Use extra-firm or firm tofu that has been pressed beforehand (with a tofu press or by stacking something heavy on top). For more details, check out this post on pressing tofu.
- Rice paper wrappers - Choose larger wrappers (about 22cm/8.5 in) made with a combination of rice and tapioca starch. Three Ladies is my go-to, and you can find it in the international aisle at grocery stores, in Asian markets, or online.
- Rice vermicelli - Also known as rice sticks. It can be found in Asian markets, groceries (usually in the pasta or international food aisle), or online. Cook them according to the instructions on the package.
- Basil leaves - Thai basil is preferred, but feel free to use regular basil if you can't get them.
See the recipe card for full information on ingredients and quantities.
🥕Ingredients substitutions and variations
- Tofu - Feel free to substitute with cooked shrimp, tempeh, or homemade seitan (including Instant Pot seitan and vegan chicken breast).
- Vegetables - Feel free to use other veggies you have on hand, including cabbage, bell peppers, radishes, and bean sprouts.
- Herbs - Other than Thai basil, you could also add cilantro, parsley, mint leaves, or other fresh herbs of choice!
- Dipping sauce - If peanut sauce isn't your thing, feel free to use others, including sweet chili sauce, vegan sriracha mayo, or Thai basil pesto.
🔪How to make fresh Thai spring rolls
Step 1: Marinate tofu for at least 30 minutes.
Step 2: Arrange tofu strips in a pan. Pan fry for 2-3 minutes on each side, until both sides are lightly browned. Set aside.
Step 3: Fill a shallow bowl or pie pan with 1 inch of water. Submerge rice paper for a few seconds.
Step 4: Place the wrapper onto a large plate. Layer with all veggies, 2 slices of tofu, some noodles, and a few basil leaves on the lower ⅓ of the wrapper.
Step 5: 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.
Step 6: Fold the left and right edges into the center.
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Step 7: Continue rolling tightly until it is sealed. Repeat until all fillings are used up.
Step 8: Serve it with peanut sauce, and enjoy your Thai spring rolls immediately.
💡Tips of wrapping rolls
- Don't oversoak the rice paper - Dipping it briefly in water is sufficient. It will seem stiff at first, but will soften over time.
- Surface for wrapping - A plastic or ceramic plate works best. Avoid wooden boards, which are too porous and might cause excessive sticking.
- Do not overfill - Overfilling makes rolling tricky and can cause wrappers to tear.
- Space out your rolls - Rice paper rolls stick together easily. Be sure to leave gaps between finished rolls.
- Best served fresh - Thai fresh rolls are at their best when enjoyed right away, but you can cover them with a damp tea towel if serving them in a couple of hours.
❄️Make ahead suggestions
Fridge - Leftover wrapped Thai summer rolls can be refrigerated for 1-2 days. Wrap them individually in plastic wrap and store in an airtight container.
Meal prep - The best way to do it is to prep ingredients in advance and only make them right before serving.
- Veggies - Chop and store in an airtight container lined with paper towels; keeps well for 3 days.
- Rice vermicelli - Cook and allow to cool. You can then refrigerate it for 3 days.
- Tofu - Pan-fried tofu can be refrigerated for 5 days.
- Peanut sauce - Can be refrigerated for up to a week. Make a large batch and use it as a salad dressing, in noodles (like my peanut rice noodles), or to top vegan lettuce wraps.
Commonly asked questions
It is recommended to soak rice paper wrappers in room-temperature water. Soaking them in hot water softens them too quickly, making them sticky and hard to work with.
To keep rice paper rolls moist for up to 4 hours before eating, cover them with damp kitchen towels. Any longer than that, wrap them individually in plastic wrap and refrigerate them in an airtight container.
📖 Recipe
Fresh Thai Spring Rolls
Equipment
Ingredients
For tofu
- ½ block extra-firm tofu drained, pressed, and sliced (7oz/200g)
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 teaspoon sesame oil
For peanut sauce
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon maple syrup or another liquid sweetener
- ½ tablespoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-1/2 teaspoon chili powder
For spring rolls
- 2 oz dried rice vermicelli noodles or rice sticks
- 8 sheet rice papers
- 1 medium carrot grated
- 1 medium cucumber julienned
- 2 cups shredded red cabbage
- ½ cup Thai basil leaves loosely packed (or regular basil)
Instructions
Pan-fried tofu
- In a large plate or container, place sliced tofu along with the soy sauce and sesame oil. Marinate for at least 30 minutes.
- Heat up around ½-1 tablespoon of neutral-tasting oil in a non-stick pan over medium-high heat.
- Place tofu in one layer, and cook for 2-3 minutes on each side, or until they are lightly browned on both sides.
Preparing other ingredients
- While tofu is marinating, make peanut sauce by combining all ingredients needed. Give it a taste, adding more seasonings if needed.
- For rice vermicelli, soak it in boiling water for 2-3 minutes, or until they are cooked. Drain and set it aside.
Wrapping rolls (read the post for step-by-step pictures)
- Add an inch or so of water to a large deep dish or pan. Dip rice paper for a few seconds on both sides.
- Place rice paper (with rough sides facing up) on a damp plate or plastic chopping board. Layer on the veggies, tofu, noodles, and basil leaves on the lower ⅓ side 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. Thai spring rolls are best served fresh.
Notes
- Don't oversoak the rice paper - Dipping it briefly in water is sufficient. It will seem stiff at first, but will soften over time.
- Surface for wrapping - A plastic or ceramic plate works best. Avoid wooden boards, which are too porous and might cause excessive sticking.
- Do not overfill - Overfilling makes rolling tricky and can cause wrappers to tear.
- Space out your rolls - Rice paper rolls stick together easily. Be sure to leave gaps between finished rolls.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
CAROL A MCCOLLUM says
Sounds yummy! Recipe says this makes 8 Spring rolls. Is a serving just one Spring roll... 141cal??
Meesha says
Yes, along with the peanut sauce.😊