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5 from 1 vote

Fresh Vegan Spring Roll

Fresh Vegan Spring Roll is a 30-minute recipe with crispy tofu, fresh vegetables, and a sweet and spicy dipping sauce. Delectable, crispy, and flavorful.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: spring roll, vegan spring roll
Servings: 8
Calories: 123kcal


  • 1 package tofu (firm or extra firm)
  • ¼ cup soy sauce
  • 2 teaspoons granulated sugar
  • ½ teaspoon ground black pepper
  • 8 rice paper/spring roll wraps
  • 1 ½ cup spinach
  • ½ cup shredded carrots
  • 1 cucumber, cut into small sticks
  • 1 cup red cabbage, shredded
  • 4 tablespoons Hoisin sauce
  • ½ tablespoon Sriracha
  • ½ juice of a lemon


  • Prepare the tofu by wrapping in a towel and gently press out the excess liquid. Cut the block of tofu in half, lengthwise, and then into strips.
  • In a medium-size container with a lid, prepare the marinade by whisking together the soy sauce, sugar, and black pepper. Add the tofu, cover with the lid, and shake to cover. Allow the tofu to sit for 5 minutes.
  • Using a large non-stick skillet, spray with cooking spray, and add the tofu strips. Allow the tofu to cook on medium-high heat for 4 minutes on one side and then flip and cook an addition 2 minutes on the other side.
  • Prepare the rice paper wraps according to package instructions.
  • Add the cooked tofu, spinach, cabbage, cucumber, and carrots to the rice paper wrap, careful not to overfill or the rice paper wraps will tear. Wrap like a burrito while still damp.
  • Prepare the dipping sauce in a small bowl by stirring together the hoisin sauce, sriracha, and lemon juice. Serve immediately and store any leftovers in the refrigerator up to 3 days.


  • Prepare vegetables by cleaning and cutting before beginning the recipe to speed up the process.  
  • Spring roll/rice paper wrappers can be found in most grocery stores, Asian markets, and Amazon
  • Dip one rice paper wrapper at a time in the water for 15 to 20 seconds, followed by filling with ingredients and rolling immediately. 
  • Try not to overfill the rice paper wrapper with ingredients to prevent tearing.
  • Cut spring rolls in half using a sharp wet knife for easy cutting. 
*Recipe adapted from Blogilates


Calories: 123kcal | Carbohydrates: 20g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 709mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2015IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 2mg