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These colorful Vegan Tofu Spring Rolls are paired with a delicious peanut dipping sauce. A delicious gluten-free meal in just 30 minutes!



Total time

30 minutes




Sides, Lunch, Appetiser


  • 1 cup cooked vermicelli
  • 1 cup shredded cabbage
  • 1 carrot (Cut into matchsticks )
  • 1 small cucumber (Cut into matchsticks )
  • 1 red bell pepper (Cut into matchsticks )
  • 180 grams firm tofu - smoked or plain, pre-cooked
  • 6 rice paper wrappers
  • peanut dipping sauce:
  • 3 tbs smooth peanut butter
  • 5 tbs water
  • 3 tbs soy sauce (gluten-free)
  • 1 tbs agave syrup
  • 1 tbs sesame oil
  • 1 clove garlic (crushed or finely diced)
  • juice of half a lemon
  • other:
  • ½ cup ground salted peanuts, for topping
  • chopped spring onion


  1. Prepare the peanut dipping sauce: place ingredients in a bowl or blender and whisk together until smooth. Depending how thick you like your sauce, add more or less water.
  2. Prepare vermicelli according to package instruction. Bring water to a boil, add vermicelli, cook for 3-4 minutes, drain and immediately cool down with cold running water. Drain well. Store leftovers in fridge and use in stir-fry or other recipes, like spring roll bowls.
  3. Prepare vegetables - shred the cabbage, julienne the carrot, cucumber and bell pepper. Cut tofu in strips.
  4. Assemble the rolls: Prepare rice paper according to package instruction. Dip in warm water for about 10 seconds, then place on a damp kitchen towel.

    On the bottom half of the paper, place a bit of each: some vermicelli, some vegetables and two tofu slices.
    Sprinkle with chopped peanuts and spring onion. Take care not to overload your stuffing. Then, wrap the roll: first fold the left and right side of the paper in over the filling, then the bottom side up, press in and roll it out to a nice firm roll. Cut roll in half with a sharp knife and place on a plate with the open side up.

    Continue until you use up all the rice paper. If any vegetables are left over, store in an air-tight container in the fridge and use up in a salad.
  5. Serve spring rolls with the peanut dipping sauce. You can store the rolls in an air-tight container in the fridge for a couple of hours, but not too long, as the rice paper will dry out.

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