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Tofu Spring Rolls w/ Peanut Sauce

A recipe that's on repeat for my friends and me! It's totally okay to make these more than once a week ;)

Tofu Spring Rolls w/ Peanut Sauce

Prep Time: 30 min

Cook Time: 20 min

Total Time: 50 min

Yield: 6 spring rolls


For the spring rolls

  • 6 large rice paper sheets

  • 2 ounces rice vermicelli

  • 2 large carrots, julienned

  • ½ large English cucumber, julienned

  • 2 cups bean sprouts

  • 2 cups shredded lettuce

For the tofu

  • 1 block firm or extra-firm tofu

  • ¼ cup soy sauce

  • ¼ cup brown sugar

  • ¼ cup water

  • 2 tbsp sesame oil

For the sauce

  • 1 cup peanut butter

  • ¼ cup soy sauce

  • ¼ cup maple syrup

  • 2 tbsp rice vinegar

  • 2 tbsp sesame oil


  1. Preheat the oven to 350°F (177°C)

  2. Following the instructions on the package, cook rice vermicelli.

  3. Slice tofu into thin strips (approx 12 strips total).

  4. Whisk together the soy sauce, brown sugar, water, and sesame oil in a small bowl for the tofu. Dip the tofu into the mixture and set it on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown.

  5. Whisk together the ingredients for the sauce. Add water to thin if necessary. Set aside in fridge.

  6. Warm a plate of water and dip the rice paper in water, coating both sides.

  7. Set wet rice paper on a dry plate and fill with ingredients of choice. Wrap, serve with sauce, and enjoy!


Tried this recipe? Tag me on social media @athleticrecipes and #athleticrecipes to share your photos!

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