Crispy Tofu Spring Rolls with Sweet Chili Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light, crunchy spring rolls filled with seasoned tofu and vegetables, served with a homemade sweet chili dip—ready in 30 minutes for an elegant appetizer. This vietnamese-inspired vegetarian ready in about 30 minutes pairs firm tofu, rice paper wrappers, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 20 min Cook: 10 min Serves 2 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 12 oz crumbled tofu with 1/2 cup sweet chili sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 minced garlic clove, and 1 tsp fish sauce; let sit for 10 minutes to marinate.
  2. Step 2: Place one rice paper wrapper on a clean surface and brush the edges lightly with water. Fill the center with 1/4 cup of the tofu mixture, 1/4 cup julienned carrots, 1/4 cup julienned cucumber, 1/4 cup bean sprouts, and 1/4 cup shredded cabbage.
  3. Step 3: Fold the sides over the filling, then roll tightly from the bottom to the top, sealing the edge with a bit of water; repeat until all wrappers are used.
  4. Step 4: Heat 1/4 cup vegetable oil in a deep skillet over medium heat until shimmering. Fry the spring rolls in batches for 2-3 minutes per side until golden brown and crispy; drain on paper towels.
  5. Step 5: For the dip, combine 1/2 cup sweet chili sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 minced garlic clove, and 1 tsp fish sauce in a small bowl; stir until sugar dissolves.

Frequently asked questions

How long does Crispy Tofu Spring Rolls with Sweet Chili Dip take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Tofu Spring Rolls with Sweet Chili Dip?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Crispy Tofu Spring Rolls with Sweet Chili Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Tofu Spring Rolls with Sweet Chili Dip for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Tofu Spring Rolls with Sweet Chili Dip vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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