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Tofu Spring Rolls with Spicy Lime Soy Dipping Sauce Recipe

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4.3 from 4 reviews

These Vietnamese Tofu Spring Rolls, also known as Summer Rolls, are a fresh and healthy appetizer featuring crispy pan-fried marinated tofu, fresh vegetables, aromatic herbs, and delicate rice noodles wrapped in softened rice paper. Served with a tangy, sweet, and slightly spicy dipping sauce, these rolls are perfect for a light meal or snack and can be prepared in just 30 minutes.

Ingredients

Tofu and Marinade

  • 150 g Firm Tofu
  • 1 tsp Ginger Paste
  • 1 tsp Chilli Oil
  • 1 tbsp Vegetable Oil

Vegetables and Herbs

  • 4 Leaves Little Gem Lettuce
  • 50 g Bell Pepper (not green)
  • 30 g White Cabbage
  • 4 Spring Onions (Scallions)
  • 8 Fresh Mint Leaves
  • 10 g Fresh Coriander (Cilantro)

Other Ingredients

  • 50 g Thin Rice Noodles
  • 4 Rice Paper Wrappers
  • 1 tbsp Lime Juice
  • 1 tbsp Light Soy Sauce (Gluten free if required)
  • 1 tbsp Caster Sugar (Superfine Sugar)
  • 1 tsp Garlic Paste
  • 0.5 tsp Dried Chilli Flakes

Instructions

  1. Prepare the Tofu: Slice 150g firm tofu into 4 equal slices. Use kitchen roll to absorb as much moisture as possible from the tofu. In a shallow dish, mix 1 tsp ginger paste and 1 tsp chilli oil, then soak the tofu slices in this mixture until absorbed.
  2. Fry the Tofu: Heat 1 tbsp vegetable oil in a medium frying pan over medium heat. Add the tofu slices and fry for 3-4 minutes on each side until they achieve a golden brown and slightly crispy texture. Carefully flip only once to prevent breaking. Remove the tofu from the pan and allow it to cool.
  3. Prepare the Vegetables: Boil water using a kettle. Separate, wash, and dry 4 little gem lettuce leaves, then cut each leaf in half lengthwise. Finely slice 50g bell pepper and 30g white cabbage to similar sizes. Clean and finely slice 4 spring onions diagonally. Wash and dry 8 fresh mint leaves and 10g fresh coriander.
  4. Soak Rice Noodles: Place 50g thin rice noodles in boiling water and soak for 5 minutes. Rinse under cold water to separate the strands and set aside.
  5. Soften Rice Paper Wrappers: Fill a shallow dish larger than the rice paper wrappers with boiled water. Dip one rice paper wrapper for 10-15 seconds until it softens but maintains shape. Lay it flat on a clean board and gently dab excess water with a clean tea towel or kitchen roll. Repeat for all wrappers.
  6. Assemble the Rolls: On each softened wrapper, layer one tofu slice at the center, followed by 2 mint leaves, then equal portions of cabbage, bell pepper, spring onion, coriander, lettuce, and some rice noodles (use less if overstuffed). Fold one side of the wrapper over the fillings, then the opposite side. Finally, fold the side closest to you and roll tightly away from you to seal. Repeat with remaining wrappers and fillings.
  7. Make the Dipping Sauce: In a small bowl, combine 1 tbsp lime juice, 1 tbsp light soy sauce, 1 tbsp caster sugar, 1 tsp garlic paste, and 0.5 tsp dried chilli flakes. Stir continuously until the sugar dissolves.
  8. Serve: Arrange the spring rolls on a plate and serve alongside the dipping sauce for an authentic Vietnamese experience.

Notes

  • Pressing tofu removes excess water, allowing it to absorb marinade better and achieve a crispier texture when fried.
  • Be gentle when frying the tofu and flipping it only once to keep the slices intact.
  • Do not oversoak rice paper wrappers; they will continue to soften while you add fillings.
  • Adjust the amount of rice noodles to avoid overstuffing the rolls, which can cause them to tear.
  • Use gluten-free soy sauce if required to accommodate dietary restrictions.
  • The dipping sauce can be customized by adding peanut sauce or hoisin sauce for alternative flavors.

Find it online: https://bitezly.com/tofu-spring-rolls-with-spicy-lime-soy-dipping-sauce-recipe/