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Vegetarian

Spring rolls with tofu, rice noodles, and peanut sauce

Tofu spring rolls with rice noodles are a fresh vegetarian recipe for 4 people, ready in 45 minutes, easy to make, for about €2.80 per person. The key is dipping the rice paper very briefly, it softens on its own on the plate right as you fill and roll it.

Tonight, we roll, we dip, and we crunch, fresh spring rolls with a peanut sauce you'll want to lick off your fingers.

Spring rolls with tofu, rice noodles, and peanut sauce
Total time
45 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Here, the crunch of cucumber and carrots meets the soft bite of golden tofu and tender rice noodles. The rice paper holds everything together just enough, and the peanut sauce coats each bite with a rich, salty finish. Fresh mint and cilantro keep the whole thing lively.

This is the kind of dish that works well as a group activity, everyone fills and rolls their own wrapper however they like. Mon Chou loves this recipe for a light weeknight dinner or a casual meal with friends where everyone pitches in. Kids usually love building their own roll.

The ingredients

4 people

Pantry

  • Rice paper wrappers 12
  • Rice vermicelli noodlesoften in the pantry 100 g
  • Peanut butter 4 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Oiloften in the pantry 1 tbsp

Dairy

  • Firm plain tofu 250 g

Fruits and vegetables

  • Carrots 2
  • Cucumber 1
  • Romaine lettuce 1
  • Mint 8 sprigs
  • Fresh cilantro 8 sprigs
  • Lime juice 1 tbsp

Allergens Soy, Peanuts, Gluten

The step by step recipe

  1. Soak the rice noodles in very hot water, then drain and cut them with scissors. 5 min

    Rinse them under cold water so they don't stick together.

  2. Cut the tofu into sticks and brown them in a skillet with oil and a spoonful of soy sauce. 8 min

    Pat the tofu dry before searing it, it browns much better that way.

  3. Cut the carrots and cucumber into thin sticks and shred the lettuce.

    Cut everything to the same length as the wrapper, the roll closes more easily.

  4. Mix the peanut butter, remaining soy sauce, lime juice, and a little hot water to make the sauce.

    Add the hot water a spoonful at a time, the sauce should coat the back of a spoon.

  5. Dip one rice paper wrapper, fill it with tofu, noodles, vegetables, and herbs, fold in the sides and roll tightly.

    Place the filling on the lower third and roll, tucking in the sides halfway through.

Our tips to get it right

  • Set out all your chopped ingredients in small bowls before you start rolling, assembly goes much faster that way.
  • Work on a damp kitchen towel instead of a dry countertop, the wrapper slides and sticks less.
  • If you're rolling ahead of time, cover the rolls with a damp cloth so they don't dry out before serving.

The variations

  • Swap the tofu for cooked shrimp for a more classic spring roll.
  • For kids who aren't fans of cilantro, just leave it out and add a bit more mint instead.
  • For a quicker version, buy pre-shredded vegetables from the produce section and skip the cutting step.

What to serve it with

  • A light ginger broth
  • Iced green tea
  • Warm salted edamame

Storage

The rolls keep for 1 day in the refrigerator, wrapped tightly or in a sealed container, since the rice paper toughens after that. They don't freeze well. The peanut sauce keeps for 3 days in the refrigerator in a sealed jar.

Questions about this dish

Why does my rice paper tear while rolling?

It probably soaked too long and got too soft. Two seconds in water is enough, it finishes softening on its own on the plate before you fill it.

Can you make these rolls ahead of time?

Yes, you can roll them a few hours before serving. Cover them with a damp cloth and keep them in the refrigerator so they don't dry out.

Can you replace the peanut butter in the sauce?

You can use almond or cashew butter if you need to avoid peanuts. The taste changes slightly but the sauce stays just as creamy.

How do you keep the rice noodles from sticking together?

Rinse them under cold water right after draining. This simple step stops the starch from turning them into a sticky clump.

How long does it take to make spring rolls with tofu, rice noodles, and a peanut sauce?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in spring rolls with tofu, rice noodles, and a peanut sauce?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does spring rolls with tofu, rice noodles, and a peanut sauce cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, peanuts, gluten. Always check the labels of the products you buy.

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