Crispy Tofu Salad Rolls

These are a healthy, vegetarian, protein-packed, delicious version of a spring roll and are oh so delicious!

Course Dinner, Lunch
Keyword salad, Tofu
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 spring rolls
Author Fraîche Nutrition


Crispy Tofu

  • 2-350 grams packages extra firm tofu
  • 1/4 cup black rice vinegar*
  • 3 tablespoons brown sugar
  • 3 inch piece of ginger (peeled & cut into thin pieces)
  • 2 cloves garlic (thinly sliced)
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil

Salad Rolls

  • 12 large rice wrappers
  • 250 grams rice vermicelli noodles
  • 1 bunch cilantro
  • 1 cup grated carrot
  • 1/2 long English cucumber sliced
  • 3 green onions
  • 1 avocado
  • 1/2 cup peanuts, roughly chopped
  • sriracha (to serve)
  • hoisin (to serve)
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil

Peanut Butter Sauce

  • 1/2 cup peanut butter
  • 1/2 cup water
  • 1 lime
  • 2 tablespoons soy sauce
  • 1 clove garlic (crushed)
  • 1 tablespoon brown sugar


Crispy Tofu

  1. Cut the tofu into 3" x 1/2" slices (doesn't have to be exact) and place in a medium shallow dish.
  2. Combine the remaining ingredients in a small saucepan, and over medium heat, bring the mixture to a simmer for 1 minute.  Pour the mixture over the tofu, gently combine to coat all of the tofu, and let the tofu marinade for one hour.

Salad Rolls

  1. Bring a large pot of water to a boil.  Cook the rice vermicelli according to the instructions on the package and immediately drain into a fine sieve and rinse with cold water.  Place the cooked vermicelli into a small bowl and set aside.

  2. Prepare a shallow dish that will accommodate the rice wrappers with warm water.

  3. Prepare the other toppings for the salad rolls and set aside.

  4. Empty the marinade from the tofu into a small saucepan and bring it to a simmer over medium-low heat. Simmer until it is slightly reduced (about 2 minutes) and set aside in a small serving dish. You can keep the ginger in for ginger fans (I did).

  5. In a large frying pan (preferably a grill one with the ridges), heat the sesame and vegetable oils on medium heat. Cook the tofu (in batches depending on the size of your frying pan) until the tofu is golden brown on each side, about 2 minutes a side. Remove from the pan and place on a plate. Repeat until all of the tofu is cooked.

  6. To assemble the salad rolls, prepare your rice wrapper as per the instructions and layer in the middle of each paper a slice of avocado, vermicelli rice noodles, carrot, cucumber, green onion, tofu and a sprinkle of peanuts. Roll up in a burrito style, tucking the ends in half way through the roll, and repeat.

  7. Serve with the peanut sauce, sriracha (if desired) and the reduced marinade as condiments.

Peanut Sauce

  1. Combine all of the ingredients in a medium bowl and whisk together or place in a blender or mini-food processor and blend until smooth. Set aside.

Recipe Notes

*you can substitute 1/2 white rice vinegar and 1/2 balsamic vinegar if needed