These Thai fresh spring rolls combine the best of Thai and Vietnamese cuisine in one refreshing roll! Packed with vibrant veggies, chewy rice noodles, and marinated tofu, and paired with a rich peanut sauce, they're light yet satisfying.
Perfect as an appetizer or light lunch, they pair beautifully with Thai favorites like vegan tom kha, vegetable yellow curry, and Thai basil tofu stir-fry.
I first discovered rice paper rolls during a trip to Vietnam over a decade ago, and I've been hooked ever since! I love how versatile they are-you can stick with the classics like my tofu rice paper rolls, or give them a fun twist, like these Thai-inspired fresh rolls. If you prefer crispy spring rolls, I recommend checking out my tofu egg rolls or vegan lumpia instead.
💚Why you will love Thai fresh rolls
- The perfect light and refreshing, yet satisfying hot weather meal
- Ingredients can be prepared ahead of time for meal prep
- Highly customizable to fit your taste and preference
- Served with an addictive and flavorful peanut sauce!
🥕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 how to press 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 brand, and you can find them in the international aisle of groceries, 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 instructions on package.
- Basil leaves - Thai basil is preferred, but feel free to use regular basil if you have difficulty sourcing them.
🥕Ingredients substitutions and variations
- Tofu - Not a fan? Feel free to substitute with cooked shrimps, tempeh, ground turkey, or some homemade Instant Pot seitan.
- Vegetables - Feel free to use other veggies you have on hand, including cabbage, bell peppers, radish, and bean sprouts.
- Herbs - Other than Thai basil, you could also add cilantro, parsley, mint leaves, or other fresh herbs of choice!
- Other dipping options - If peanut sauce is not your thing, feel free to use sweet chili sauce, sriracha mayo, or Thai basil pesto.
See the recipe card for full information on ingredients and quantities.
🔪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.
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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.
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. Although it might seem stiff at first, it will continue to soften as you layer on your ingredients.
- Use a smooth, damp surface - A plastic or ceramic plate works best. Avoid wooden boards, which are too porous and cause sticking.
- Do not overfill - Less is more! Overfilling makes rolling tricky and increases the risk of rice paper rolls breaking apart.
- Space out your rolls - Rice paper sticks easily, so be sure to leave gaps between finished rolls.
- Best served fresh - These are at their best when enjoyed right away, but you can cover them with a damp tea towel for a few hours if prepping ahead.
❄️Make ahead suggestions
Serving within 3-4 hours:
Assemble the rolls and keep them covered with a damp tea towel to prevent drying out. It is not recommended to leave them out for longer than 4 hours due to food safety concerns.
Storing for a few days:
For best texture, prep ingredients in advance and roll just before serving. Here's how to store each component:
- Veggies: Chop and store in an airtight container lined with paper towels. Keeps well for 2-3 days.
- Rice vermicelli: Cook and cool completely before storing in a sealed container. Stays fresh for 3-4 days.
- Tofu: Pan-fried tofu can be refrigerated for up to 5 days.
- Peanut sauce: I recommend making a larger batch as it is super versatile! Use it as a dip, salad dressing, or drizzle for noodles and rice bowls. Try it with my air fryer rice paper rolls or drizzle it on my tofu lettuce wraps.
Commonly asked questions
It's best not to leave rice paper rolls at room temperature overnight, as they might spoil. If you need to store them overnight, refrigerate them.
To keep them from drying out, individually wrap each roll in cling wrap and place them in an airtight container. For best texture and freshness, enjoy them within 10 hours, as the wrappers tend to harden and dry out over time.
The most common cause of your rice paper rolls falling apart and ripping is oversoaking of the rice papers. Dunking your rice papers briefly in water is sufficient. They will still be stiff but will soften while you layer on your ingredients.
Another culprit is overstuffed rice paper rolls. Less is better, and overstuffing can cause wrapper to tear easily.
📖 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, serve and enjoy your Thai fresh spring rolls!
Notes
- Don't oversoak the rice paper - Dipping it briefly in water is sufficient. Although it might seem stiff at first, it will continue to soften as you layer on your ingredients.
- Use a smooth, damp surface - A plastic or ceramic plate works best. Avoid wooden boards, which are too porous and cause sticking.
- Do not overfill - Less is more! Overfilling makes rolling tricky and increases the risk of rice paper rolls breaking apart.
- Space out your rolls - Rice paper sticks easily, so 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.😊