Snacks and Appetizers

Fresh Vegan Spring Roll

Perfect Meatless Monday recipe…So fresh and healthy!


For spring roll…(multiple servings)

– rice paper pack (I purchased from Whole Foods)

– block of tofu (seasoned with soy sauce, sugar to taste, and black pepper)

*Can also be made with chicken

– lettuce or any type of spring mix (I used spinach)

– medley of veggies (I used carrots, cucumber, and napa cabbage)

For sauce…(2 servings)

– 4 Tablespoons of Hoisin sauce

– the juice of half of a lemon

– 1 tsp Sriracha



Chop all your veggies into strips.


Slice your tofu block into “steak fry” size.

Fill a container with a lid on it with some soy sauce (1/4-1/3 cup), sugar (2 tsp), and black pepper (couple pinches).


Put your tofu steaks in the pool of soy sauce. Cover, shake, and marinate for a few minutes.


Turn on your stove to medium high. Oil a skillet lightly. Place tofu steaks on and pour the rest of soy sauce over it. Let sizzle. Flip after 3-5 min.


Fill a shallow plate with warm water. Dip your rice paper in – make sure all sides are wet and lay flat on another plate. 029


Fill with veggies and tofu steaks and wrap it up like a burrito!!


Mix sauce ingredients together (Hoisin, Sriracha, lemon juice) or use a good pre-made sauce such as peanut sauce. FYI-Make the sauce really fast because it taste so good with these spring rolls.


Slice a vegan spring roll in half with a wet knife and dip into your sauce.

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*Recipe originally created by Blogilates

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  • Reply
    Angela Gilmore
    October 8, 2013 at 1:08 PM

    Yum! These look fantastic! I’ve actually never used rice paper before, definitely going to try these.
    Angela Gilmore recently posted…Your Office, Your Way {Giveaway}My Profile

    • Reply
      October 16, 2013 at 5:24 PM

      They were really good…and the homemade sauce really made the flavor more intense. The rice paper was very easy to use and they also sell brown rice paper wraps as well. I am curious to try those next time.

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