Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce

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

Crispy spring rolls filled with seasoned tofu and vegetables, served with a homemade sweet chili dipping sauce. This vietnamese-inspired vegetarian 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.

★ 4.4 (8 ratings) Prep: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 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 Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce?

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 Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce?

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 Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce 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.

What goes well with Pan-Fried Tofu Spring Rolls with Sweet Chili Sauce?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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