Thai Lemongrass Spring Rolls with Vietnamese Rice Paper and Peanut Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Light and aromatic spring rolls filled with lemongrass, tofu, and herbs, served with a creamy Vietnamese peanut sauce. This thai-inspired asian (vegetarian) ready in about 35 minutes pairs rice paper, tofu, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 12 rice paper
• 200g tofu
• 2 stalks lemongrass
• 3 tbsp peanut butter
• 1 lime
• 1 tsp chili flakes
• 4 stalks green onions

Instructions

1. Step 1: Place 12 rice paper sheets in a shallow dish and cover with warm water, ensuring each sheet is fully submerged. Soak for 3-4 minutes until pliable but not soggy, lifting occasionally to check for softness. Tip: Use warm water to speed up soaking and prevent tearing.
2. Step 2: Cube 200g tofu into 1/2-inch pieces, then finely slice 2 stalks lemongrass (remove tough outer layers first) and 4 green onions. Heat 2 tbsp olive oil in a non-stick pan over medium-high heat, then add tofu, lemongrass, and green onions. Cook for 5-6 minutes, stirring occasionally, until tofu is golden brown and lemongrass is fragrant with a slight char. Tip: Press tofu beforehand to remove excess moisture for better browning.
3. Step 3: Lay a soaked rice paper sheet on a clean surface, and place 2-3 tbsp of the tofu mixture in the center. Fold the bottom edge up over the filling, then roll tightly from the bottom to the top, tucking in the sides as you go. Repeat with remaining sheets, working quickly as rice paper dries fast.
4. Step 4: In a small bowl, whisk together 3 tbsp peanut butter, juice of 1 lime, and 1 tsp chili flakes. Add 1-2 tbsp warm water if needed to reach a smooth, pourable consistency. Let sit for 5 minutes to allow flavors to meld, then serve alongside the spring rolls. Tip: For a creamier sauce, blend ingredients in a food processor before whisking.