Tofu fresh spring rolls cut in half on a white plate with a bowl of chilli dipping sauce, beside a salad of herbs, carrot and daikon. — Photo: Andy Li · CC0 · Wikimedia Commons

Vietnamese · Lunch · Dinner · Snack

Vietnamese Fresh Spring Rolls with Tofu

Name: Vietnamese Fresh Spring Rolls with Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 1 block (400 g) extra-firm tofu, drained and patted dry; 1 tbsp soy sauce; 1 tsp neutral vegetable oil; 100 g dried rice vermicelli; 6 cups water, for cooking the noodles; 12 sheets round rice paper sheets (22 cm); 2 cups warm water, for softening the rice paper; 6 large leaves green leaf lettuce; 1 medium carrot, cut into thin matchsticks; 1/2 large cucumber, cut into thin batons; 1 cup fresh mint leaves; 1/2 cup fresh coriander (cilantro) leaves; 1/2 cup Thai basil leaves; 3 tbsp natural peanut butter; 2 tbsp hoisin sauce; 1 tbsp lime juice; 4 tbsp water, for the sauce; 1 clove garlic, finely grated; 1 tsp sriracha chilli sauce

Gỏi cuốn chay

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Soft rice paper rolls packed with golden seared tofu, rice noodles, crisp vegetables and plenty of fresh mint, coriander and Thai basil. They come with a creamy peanut-hoisin dipping sauce.

Prep: 30 min
Cook: 15 min
Total: 45 min
Serves: 4

Medium
Vegetarian
Vegan
Dairy Free

19%

Per serving379kcal19% of a 2,000 kcal day

17gProtein

51gCarbs

14gFat

4gFiber

Calories come from: Carbs 51% · Fat 31% · Protein 18%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

1 block (400 g)extra-firm tofu, drained and patted dry
1 tbsp16 gsoy sauce
1 tsp5 gneutral vegetable oil
100 gdried rice vermicelli
6 cups1,500 gwater, for cooking the noodles
12 sheets100 ground rice paper sheets (22 cm)
2 cups500 gwarm water, for softening the rice paper
6 large leaves120 ggreen leaf lettuce
1 medium60 gcarrot, cut into thin matchsticks
1/2 large150 gcucumber, cut into thin batons
1 cup20 gfresh mint leaves
1/2 cup8 gfresh coriander (cilantro) leaves
1/2 cup10 gThai basil leaves
3 tbsp48 gnatural peanut butter
2 tbsp32 ghoisin sauce
1 tbsp15 glime juice
4 tbsp60 gwater, for the sauce
1 clovegarlic, finely grated
1 tsp5 gsriracha chilli sauce (optional)

Steps

1
Cut the pressed tofu into 12 long sticks about 1 cm thick.
2
Toss the tofu sticks gently with the soy sauce.
3
Heat the oil in a non-stick pan over medium-high heat.
4
Sear the tofu for 8–10 minutes, turning, until golden on all sides, then set aside to cool.
5
Bring the 6 cups of water to the boil and cook the rice vermicelli for 3–4 minutes until just tender.
6
Drain the noodles, rinse under cold water and drain well.
7
Tear the lettuce leaves in half and prepare the carrot, cucumber and herbs in separate piles.
8
Whisk the peanut butter, hoisin, lime juice, garlic and sriracha (if using) with the 4 tbsp water until smooth; add a splash more water if too thick.
9
Pour the warm water into a wide shallow dish.
10
Dip one rice paper sheet in the water for 2–3 seconds and lay it flat on a damp board.
11
Place half a lettuce leaf on the lower third, then add some noodles, carrot, cucumber, mint, coriander and basil.
12
Lay one tofu stick on top of the filling.
13
Fold the bottom edge over the filling, fold in the sides, then roll up tightly.
14
Repeat with the remaining sheets and filling to make 12 rolls.
15
Serve straight away with the peanut-hoisin sauce for dipping.

Swaps, storage and make-ahead

Swaps

Use tamari instead of soy sauce and choose a hoisin labelled gluten-free to make the rolls and sauce gluten-free.
Swap the peanut butter for sunflower seed butter if you need a peanut-free dip, and check the hoisin label for nut warnings.
Replace the tofu with cooked peeled prawns or shredded chicken if you don't need the rolls to be vegan.
If Thai basil is hard to find, use regular basil or simply add more mint and coriander.

Storage

These are best eaten fresh, as the rice paper turns chewy and sticky in the fridge. Refrigerate leftovers within 2 hours, covered with a damp paper towel in an airtight container, eat within 1 day, and do not freeze; the sauce keeps in a sealed jar in the fridge for 3 to 4 days.

Make ahead

Sear the tofu, cook the noodles, cut the vegetables and whisk the sauce up to a day ahead and keep them covered in the fridge. Roll the spring rolls no more than a few hours before serving and keep them covered with a damp towel.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Vietnamese Fresh Spring Rolls with Tofu in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: SoyGlutenPeanutsSesameSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (787 g)	Per 100 g
Calories	379 kcal	48 kcal
Protein	17.3 g	2.2 g
Carbohydrates	50.5 g	6.4 g
of which sugars	5.9 g	0.7 g
Fiber	3.8 g	0.5 g
Fat	13.6 g	1.7 g
of which saturated	2.5 g	0.3 g
Sodium	502 mg	64 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.