Herbed Tofu Spring Rolls
Crispy spring rolls filled with herbed tofu and fresh vegetables, served with a tangy citrus dip. This asian-inspired vegetarian (vegan) ready in about 50 minutes pairs firm tofu, soy sauce, rice wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1/2 cup carrots
- 1/2 cup red bell pepper
- 1/4 cup green onions
- 8 spring roll wrappers
- 2 tbsp vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
Instructions
- Step 1: Press tofu to remove excess water, then cube. In a bowl, combine 14 oz tofu with 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tsp sesame oil; marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add marinated tofu and cook for 5-7 minutes until golden and crispy on all sides; remove and set aside.
- Step 3: Place a spring roll wrapper on a clean surface. Fill with 1/4 cup julienned carrots, 1/4 cup julienned red bell pepper, 1/4 cup sliced green onions, and 3.5 oz crispy tofu. Fold bottom corner over filling, fold sides inward, and roll tightly.
- Step 4: Heat 2 tbsp vegetable oil in a deep skillet to 350°F. Fry rolls in batches for 2-3 minutes until golden brown and crispy; drain on paper towels.
- Step 5: Whisk together 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated ginger for dipping sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Tofu Spring Rolls take to make?
Total time is about 50 minutes (30 min prep + 20 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 Herbed Tofu Spring Rolls?
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 Herbed Tofu Spring Rolls?
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 Herbed Tofu Spring Rolls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herbed Tofu Spring Rolls vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
