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Vietnamese-Style Spring Rolls With Smoked Tofu

A spring roll made with tasty and nutritious plant-based ingredients and served with a delectable peanut butter dipping sauce.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Print Recipe


  • 4 ounces vermicelli or thin rice noodles, uncooked
  • 8 to 10 rice spring roll papers
  • 1/2 cup cucumber, julienned
  • 1/2 cup red pepper, julienned
  • 1/2 cup mint leaves, fresh
  • 24 strips Baked Tofu (cut 4 inches long)

Peanut Butter Dipping Sauce

  • 3/4 to 1 cup water
  • 1/3 cup peanut butter, roasted, oil-free, salt-free
  • 1 tbsp tamari, low-sodium
  • Red pepper flakes, to taste (optional)


  1. Cook rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
  2. Prepare peanut butter sauce by adding all ingredients to a blender except for the red pepper flakes. Adjust the consistency to taste by adding more water. Adjust flavors as needed (add more tamari or red pepper flakes to spice).
  3. To assemble spring rolls, pour warm-hot water into a shallow dish and immerse rice paper to soften for about 10 to 15 seconds.
  4. Transfer soft rice paper to a damp cutting board and gently spread out edges. It takes a little practice to get that right!
  5. Add cucumber, red bell pepper and mint to the bottom third of the rice paper wrapper, then add a small handful of vermicelli noodles and 2 to 3 pieces of smoked tofu on top. Fold the edges (as if you’re making a burrito) and roll the wrapper until seam is sealed.
  6. Place seam-side down on a serving platter and cover the spring rolls with a damp warm towel to keep them fresh. Repeat until all 8 to 10 spring rolls are done. You can serve them whole or cut them in half or “sushi-style” right before serving.
  7. Serve spring rolls with peanut butter sauce.

Note: These spring rolls are best when fresh.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.