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A plate of spring rolls served with a dish of peanut sauce with glass of water beside.
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5 from 1 vote

Thai Fresh Spring Rolls

Thai fresh spring rolls stuffed with colorful veggies, chewy rice noodles, marinated tofu, and served with a side of peanut dipping sauce. This easy-to-assemble recipe makes the perfect refreshing light lunch or appetizer. The vegetable rolls happen to be vegan and gluten-free too! 
Course Appetizer, Main Course, Side Dish
Cuisine Thai
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Marinating time 30 minutes
Total Time 55 minutes
Servings 8 rolls
Calories 141kcal
Author Meesha


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)


Preparing filling

  • In a large plate or container, place sliced tofu along with the soy sauce and sesame oil. Toss to combine and let it marinate for at least 30 minutes.
  • In the meantime, prepare vegetables, and 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.
  • To cook tofu, 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.

Wrapping rolls

  • Add an inch or so of water to a large deep dish or pan. Dip rice paper for a few seconds on both sides. Rice paper will still be fairly stiff at this stage but will soften after a short while.
  • 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!


*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. 
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.
  • Thai spring rolls are best enjoyed within 2 hours after wrapping. However, you can prep fillings ahead of time, and store them in separate containers. For more details, check out the "storage suggestions" section above. 


Calories: 141kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 382mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1640IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg