Crispy Tofu Spring Rolls with Soy Chili Sauce

As you may or may not know, in Puerto Rico it’s summer all year round (my deepest sympathies for those of you shoveling snow as we speak). Towards mid-December and January, the temperature drops to a bone-chilling 75°, but nothing more. Therefore, from a tropical point of view, it is understandable why I am craving something fresh and crunchy. Enter crispy tofu spring rolls.

On a hot lazy day like today, I was browsing my Pinterest feed when I stumbled on a beautiful photo of Ha Long Bay, Vietnam, which made me think of yummy Vietnamese food, specifically gỏi cuốn, a delicious fresh take on the beloved tofu spring roll. I’ve made spring rolls many times before, mostly with shrimp, but this time I decided to throw in a crunchy, vegan addition: golden pan-fried tofu. So picture it: soft noodle-like rice paper, crunchy raw veggies, crispy tofu, and a chili soy sauce. Yes, please.

Puerto Rican hot chili peppers

Crispy Tofu Spring Rolls


Crispy Tofu Spring Rolls with Soy Chili Sauce

Crispy tofu spring rolls wrapped tight in rice paper take a dip in soy chili sauce for the perfect Vietnamese vegan summer snack.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 spring rolls


Crispy Tofu

  • vegetable oil for frying
  • 1/2 cup cornstarch
  • salt and pepper, to taste
  • 1/2 block extra firm tofu, cut into rectangles

Spring Rolls

  • 12 sheets rice paper wrappers
  • 1 cup savoy cabbage
  • 1 medium carrot, julienned
  • 5 green onions, chopped
  • 1 cucumber, seeded and julienned

Soy Chili Sauce

  • 1 tbsp low sodium soy sauce
  • 1 tsp fish sauce, or additional soy sauce if vegan
  • 1 thai chili, chopped
  • 1 tbsp honey, or maple syrup if vegan
  • 1 tsp sesame oil
  • juice of a lime


  1. Heat vegetable oil in a frying pan on medium-high heat. Season the corn starch with salt and pepper and dust the tofu in corn starch. Fry the tofu until golden and crispy. Set aside on a metal rack.

  2. Dip a rice paper wrapper in a bowl of water until completely covered and soak for about 15 seconds. Transfer the wrapper to a flat surface. Place cabbage, carrots, green onions, cucumbers, and a piece of fried tofu on the sheet. Fold over the edge of the wrapper, then tuck in both edges and finish rolling, just as you would wrap a burrito.

  3. In a small bowl, mix together the soy chili sauce ingredients. Serve immediately.


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