Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy spring rolls filled with seasoned tofu and vegetables, served with a homemade sweet chili dipping sauce. This Vietnamese-inspired vegetarian recipe, ready in about 45 minutes, pairs firm tofu, rice paper wrappers, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving

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Ingredients

10 oz firm tofu
10 sheets rice paper wrappers
1 medium (3 oz) carrot
1/2 cup bean sprouts
2 cloves garlic
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/4 cup vegetable oil
1/2 cup sweet chili sauce

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Instructions

Step 1: Press 10 oz firm tofu to remove excess water, then crumble into small pieces. Finely mince 2 garlic cloves and grate 1 medium carrot (3 oz) using a microplane.
Step 2: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and the minced garlic. Add crumbled tofu and grated carrot, tossing until evenly coated.
Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Dip one rice paper wrapper into warm water for 5 seconds to soften, then place on a clean surface. Add 2 tbsp tofu mixture to the center, top with 2 tbsp bean sprouts, and fold the wrapper tightly into a triangle.
Step 4: Fry spring rolls for 3-4 minutes per side in the hot oil until golden-brown and crisp. Drain on paper towels. Serve with 1/2 cup sweet chili sauce for dipping.